Roasted Potato Salad With Apricots, Fennel & Veggie Sausages

Preheat the oven to fan 190°C. Put the garlic bulb on a square of foil with a drizzle of oil, then scrunch the foil to close.

Pick the fennel fronds and thinly slice the fennel – use a mandoline if you have one. Halve and pit the apricots, then chop them into 1cm chunks. Halve the potatoes. Pick the basil leaves.

Put the apricots, potatoes and foil-wrapped garlic bulb onto a large baking tray with a drizzle of olive oil. Season with salt and your baharat spice mix. Place the veggie sausages on top and bake for 30 mins, until the sausages are cooked through.

Meanwhile, zest 1 lemon into a large mixing bowl. Squeeze the juice from all the lemons and add 30ml of olive oil. Season with salt and pepper.

Once the sausages and veg are cooked, squeeze the roasted garlic into the lemon dressing. Mix together, then toss the potatoes, apricots, fennel and half the basil leaves through.

Serve the warm potato salad with the sausages. Finish with a scattering of fennel fronds and tear over the remaining basil leaves.