• Preheat oven to 220°C/200°C fan-forced. • Cut potato into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.

• While fries are baking, cut cauliflower into small florets. • In a medium bowl, add 1/2 the smokey aioli. In a second medium bowl, combine panko breadcrumbs, Aussie spice blend, garlic & herb seasoning, grated Parmesan cheese and a good drizzle of olive oil. • Toss a handful of cauliflower in the smokey aioli until well coated. Transfer to breadcrumb mixture and toss to coat. Transfer to a second lined oven tray, then repeat with remaining cauliflower. • Spread cauliflower out in a single layer. Bake until golden, 20-25 minutes. TIP: Cut the cauliflower to the correct size so it cooks in the allocated time.

• While cauliflower is baking, thinly slice apple into wedges. Grate carrot. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season. Add mixed salad leaves, apple and carrot, tossing to coat.

• Divide smokey Parmesan-crumbed cauliflower, fries and apple salad between plates. • Sprinkle flaked almonds over salad. • Serve with remaining smokey aioli.