Fattoush-Style Falafel Salad

Preheat oven to 240°C/220°C fan-forced. Thinly slice tomato into wedges. Thinly slice cucumber into half-moons. In a medium bowl, combine tomato and cucumber.

Cut or tear each spinach falafel into quarters (don't worry if they crumble!). Heat a large frying pan over medium-high heat and add olive oil (1/4 cup for 2 people / 1/2 cup for 4 people). When oil is hot, cook falafel, tossing, until deep golden brown, 5-6 minutes. Transfer to a plate lined with paper towel.

While falafels are cooking, slice mini flour tortillas into quarters, then arrange over a lined oven tray. Brush (or spray) with a drizzle of olive oil, then sprinkle over a pinch of chilli flakes (if using). Bake until golden and crispy, 5-8 minutes. Season with salt and pepper. TIP: If the tortillas don't fit in a single layer, divide them between two oven trays.

While flatbreads are baking, to the bowl with the tomato and cucumber, add mixed salad leaves, a splash of pickling liquid, a pinch of sugar and 1/2 the plant-based aioli. Drain pickled onion, then add to salad and toss to combine. Season to taste.