• 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. Bake until tender, 20-25 minutes. • When the fries are done, remove tray from the oven and sprinkle over a pinch of zesty chilli salt (see ingredients). Toss fries to coat.

• Meanwhile, slice avocado in half, scoop out flesh and roughly chop. Finely grate carrot (see ingredients). Roughly chop cucumber. • In a medium bowl, combine carrot, garlic & herb seasoning, falafel mix and fine breadcrumbs (see ingredients).

• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.

• Using damp hands, roll and press heaped tablespoons of falafel mix into small balls (4-5 per person). Transfer to a plate. • Return the 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 large bowl, combine spinach & rocket mix, avocado, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste.

• Divide falafels, zesty fries and avocado salad between plates. • Dollop with garlic dip. Sprinkle toasted almonds over the salad to serve. Enjoy!