• Preheat oven to 240°C/220°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, 20-25 minutes.

• Meanwhile, finely grate carrot (see ingredients). Thinly slice tomato into wedges. Slice avocado in half, scoop out flesh and roughly chop.

• In a medium bowl, combine carrot, falafel mix, Aussie spice blend and fine breadcrumbs (see ingredients). • Using damp hands, roll and press heaped tablespoons of falafel mix into small balls (4-5 per person). Transfer to a plate.

• Heat a large frying pan over medium-high heat with olive oil (1/4 cup for 2 people / 1/2 cup for 4 people). When oil is hot, cook falafels, turning, until browned and heated through, 5-7 minutes (cook in batches if your pan is getting crowded). • Transfer to a paper towel-lined plate. TIP: Ensuring the oil in the pan is hot before cooking gives the falafels a crispy texture and prevents them from sticking.

• In a second medium bowl, combine mixed salad leaves, avocado, tomato, a drizzle of vinegar and olive oil. Season to taste.

• Divide spiced falafels, avocado salad and potato fries between plates. • Top with beetroot relish and serve with plant-based mayo. Enjoy!