Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the roasted spice and herb blend. Toss to coat, then spread out in a single layer.  TIP: Use two baking trays if necessary.

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

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. 

Transfer the glazed falafels to your plates and drizzle over the pesto yogurt. Sprinkle over the pumpkin seeds.

Serve with the salad and spiced chips alongside.

Enjoy!