Greek Inspired Veggie Kofta Loaded Flatbreads

Meanwhile, trim the cucumber (see ingredients for amount), then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

Quarter the baby plum tomatoes. Cut the Greek style salad cheese into 1cm cubes.

In a large bowl, combine the cucumber, tomato, Greek style salad cheese, red wine vinegar and a drizzle of olive oil. Season with salt and pepper, then set aside.

Break up the plant-based burgers into a medium bowl. Add the roasted spice and herb blend, then mix together with your hands.

Shape into sausage shapes, 4 per person. Flatten to make koftas.

Pop the plant-based koftas onto another baking tray. Bake on the middle shelf of your oven until browned, 10-12 mins. IMPORTANT: Ensure they're piping hot throughout.

Meanwhile, in a small bowl, combine the Greek style natural yoghurt and harissa. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Peel and grate the garlic (or use a garlic press).

Spread the garlic over the flatbreads (2 per person) and drizzle with the olive oil (see pantry for amount).

Pop them onto the bottom shelf of your oven until warm and starting to turn golden, 3-4 mins.