Fig Jam and Goat's Cheese Veggie Burger

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the dried rosemary, then toss to coat. 

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins.

In the meantime, quarter, core, and finely chop the apple (no need to peel).

Roughly chop the walnuts.

In a large bowl, combine the balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Toss the apple through the dressing and set aside for later.

When turning the chips halfway through cooking, sprinkle over the hard Italian style cheese.

When the chips have 10 mins left, place the plant-based burgers on a lightly oiled baking tray and bake on the middle shelf until browned, 8-9 mins. IMPORTANT: Ensure they're piping hot throughout.

When there's 5 mins of cooking time left, halve the burger buns. Pop them onto the burger tray in the oven to warm through, 2-3 mins.

Meanwhile, toss the walnuts and half the rocket through the dressed apple.