Greek Style Veggie Mince and Cheese Roll

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

Roast the parcel on a baking tray until soft, 10-12 mins.

Meanwhile, zest and cut the lemon into wedges.

Break up the plant-based burgers into a large bowl and combine with the remaining roasted spice and herb blend. Crumble in the Greek style cheese, add half the lemon zest and mix well. 

Lay your pastry sheet on a large baking tray with its baking paper beneath.

Roll your veggie mince mixture into a log shape roughly 20cm long and place it on one side of the pastry sheet. Use your fingers to evenly flatten.

Fold the pastry over the filling to enclose it, gently pressing down the edges with the back of a fork to seal the 3 open sides. Poke 3 holes along the top with a sharp knife. TIP: Brush the top of the pastry with a little milk if you have some.

Bake on the middle shelf of your oven until golden, 20-25 mins. 

Meanwhile, cut the tomato into 1cm chunks.

In a medium bowl, combine some lemon juice with the sugar and olive oil for the dressing (see pantry for both amounts). Stir through the tomato chunks and season with salt and pepper. Set aside for later.

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

Add the roasted garlic to a small bowl, stir in the yoghurt and add a squeeze of lemon juice. Season with salt and pepper.

Once your pastry roll has been removed from the oven, drizzle over the honey, sprinkle over the sesame seeds and allow to rest for a few mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Just before you're ready to serve, toss the baby leaves through the dressing.

Sprinkle over the remaining lemon zest over the chips.