Bring a large saucepan of salted water to the boil. Preheat oven to 240°C/220°C fan-forced. Place cherry tomatoes on a lined oven tray. Drizzle wth balsamic vinegar and olive oil, season with salt and pepper and toss to combine. Roast until blistered, 10-15 minutes.

Meanwhile, cook penne in the boiling water until 'al dente', 10 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to pan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

While the penne is cooking, finely chop garlic. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook flaked almonds, panko breadcrumbs (see ingredients) and 1/2 the garlic, stirring, until golden brown and fragrant, 3-4 minutes. Transfer to a bowl and season to taste. Set aside.

Thinly slice cucumber into rounds. In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add cucumber and mixed leaves. Toss to combine.

Grate the zucchini. Return frying pan to medium-high heat with a drizzle of olive oil. Cook zucchini until softened, 2-3 minutes. Add remaining garlic and cook until fragrant, 1 minute. Add roasted cherry tomatoes, garlic & herb seasoning, the brown sugar, vegetable stock powder, plant-based basil pesto, cooked penne and reserved pasta water. Cook, stirring, until slightly reduced, 1-2 minutes. Season to taste.

Divide roast tomato and plant-based pesto penne between plates or bowls. Tear over herb leaves. Top with almond pangrattato. Serve with salad.