Glazed Falafels and Spiced Chips

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

Roast the parcel on another baking tray until soft, 10-12 mins, then remove from the oven and allow to cool.

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

While everything cooks, cut the tomato into 1cm chunks.

In a large bowl, add the tomato chunks, sugar and olive oil for the dressing (see pantry for both amounts), then mix in half the pesto (see ingredients for amount).

Toss to combine and set aside.

When the chips have 10 mins left, place the falafels onto the baking tray used for the garlic and bake on the middle shelf of your oven until golden brown, 5-8 mins.

Meanwhile, in a medium bowl, mix together the yoghurt, roasted garlic and the remaining pesto. Season with salt and pepper, then set your pesto yoghurt aside.

Once the falafels have baked, drizzle each with the red pepper chilli jelly and shake the tray to glaze them.

Just before serving, add the baby leaves to the bowl of tomatoes and toss to combine.