Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the roasted spice and herb blend. Toss to coat, then spread out in a single layer.  TIP: Use two baking trays if necessary.

When the oven is hot, bake the chips on the top shelf until golden, 25-30 mins. Turn halfway through.

While the chips cook, cut the tomato into 1cm chunks.

In a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts), then add in the tomato chunks.

Toss to combine and set aside.

Meanwhile, in a small bowl, mix together the mayo and harissa (see ingredients for amount). Season with salt and pepper, then set your harissa mayo aside.

TIP: Keep any remaining harissa for another recipe.

When the chips have 5 mins remaining, place the falafels on a plate and microwave, 800W: 75 secs / 900W: 45 secs / 1000W: 30 secs.

If you don't have a microwave, place the falafels onto a baking tray and bake on the top shelf until golden brown, 5-8 mins.

Once cooked, drizzle over the red pepper chilli jelly and turn to coat each falafel.

Just before serving, add the baby leaves to the bowl of tomatoes and toss to combine. 

Transfer the falafels to your plates and dollop some harissa mayo alongside. Sprinkle over the pumpkin seeds.

Serve with the salad and spiced chips alongside.

Enjoy!