Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake on the top oven rack until tender, 25-30 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.

While the fries are baking, cut the cauliflower into 2cm florets. In a medium bowl, add 1/2 the smokey aioli. On a plate, combine the panko breadcrumbs, Aussie spice blend, garlic & herb seasoning, grated Parmesan cheese and a good drizzle of olive oil. Toss the cauliflower in the smokey aioli until well coated. Place a handful of cauliflower on the breadcrumb mixture, then sprinkle the mixture over the cauliflower to coat. Transfer to a second oven tray lined with baking paper and repeat with the remaining cauliflower. TIP: Cut the cauliflower to the correct size so it cooks in the allocated time.

Spread the cauliflower out in a single layer and bake until golden, 20-25 minutes. TIP: It’s OK if some of the panko crust falls off!

While the cauliflower is baking, thinly slice the cucumber into half-moons. Roughly chop the tomato. In a small bowl, combine the remaining smokey aioli and the water. Set aside. Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a plate and set aside.

In a medium bowl, combine the balsamic vinegar, olive oil (2 tsp for 2 people / 1 tbs for 4 people) and a pinch of salt and pepper. Just before serving, add the mixed salad leaves, cucumber and tomato and toss to coat. TIP: Tossing the salad just before serving keeps the leaves crisp!

Divide the smokey Parmesan-crumbed cauliflower, fries and garden salad between plates. Drizzle the smokey aioli over the cauliflower. Sprinkle the flaked almonds over the salad.