Fattoush Style Falafel Salad

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Roast the parcel on the middle shelf of your oven until soft, 10-12 mins.

When ready, remove from the oven and allow to cool.

Meanwhile, in a large bowl, combine the lemon juice, honey and olive oil (see pantry for both amounts). Add the tomato, season with salt and pepper, then set aside.

Cut the tortillas into roughly 2-3cm squares. Place on a large baking tray in a single layer, sprinkle over the roasted spice and herb blend and drizzle with oil. Season with salt and pepper, then toss to coat. TIP: Use two baking trays if necessary.

Bake on the top shelf of your oven until lightly golden brown and slightly crisp, 6-8 mins. Turn halfway through.

Meanwhile, place the falafel onto another medium baking tray and roast on the middle shelf of your oven until golden brown, 5-8 mins.

Once the garlic has cooled slightly, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In a small bowl, combine the garlic, lemon zest and Greek style natural yoghurt. Season with salt and pepper.

When everything's ready, add the cucumber, tortilla squares and baby leaves to the tomato bowl. Toss to coat in the dressing.