• Roughly chop tomato. Thinly slice cucumber into half-moons. Finely chop garlic. Roughly chop roasted almonds. Grate carrot. • In a small bowl, combine garlic dip, a splash of water and a pinch of salt and pepper. Set aside.

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook garlic, the plant-based butter and half the carrot, stirring, until softened, 2-3 minutes. • Add vegetable stock powder and the water and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until all the water has absorbed, 5 minutes. Fluff up with a fork.

• In a medium bowl, combine falafel mix, fine breadcrumbs (see ingredients), Turkish sumac seasoning and the remaining carrot. • 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 olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) over medium-high heat. 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.

• Add baby spinach leaves to the couscous and stir to combine. • In a second medium bowl, combine tomato, cucumber, a pinch of salt and a drizzle of white wine vinegar and olive oil.

• Divide carrot couscous and radish salad between bowls. Top with falafels and drizzle with garlic sauce. • Dollop over plant-based basil pesto. Garnish with almonds to serve. Enjoy!