• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.

• Meanwhile, thinly slice radish and apple. Cut haloumi into bite-sized chunks.

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

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When oil is hot, cook haloumi, tossing occasionally, until golden brown, 2-4 minutes. Transfer to a paper towel-lined plate. • Return frying pan to 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, radish, apple and a drizzle of vinegar and olive oil. Season to taste.

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