Jak Falafel Roti with Guacamole Salsa

Method

Take a half full pan of boiling water and with tongs immerse the bull tomato. Turn off the heat and leave in the pan for 5 mins until the skin splits and loosens. Drain the pan and remove the tomato, use the tongs remove the skin. Chop and deseed the tomato and set to one side to cool.

In a large bowl combine the onion, sweetcorn, smashed avocado and tabasco. Mix well with a spatula.

Use tongs to place the Jaks into a pan of lightly coated oil of choice, avocado is perfect, or a tablespoon of ghee, and cook for around 9 minutes rolling around the pan on a medium low heat until heated through and a crispy outer is achieved. Remove onto a warm plate.

Using the falafel pan keep the heat low and add 1 roti, flipping once until it is warm, repeat with second roti, remove and briefly set to one side.

With the roti flat, spread half of the avocado salsa onto half of the roti, place 2 Jak falafels halved a top of the salsa and close each roti. Serve on the bed of edible leaves drizzled with freshly squeezed lemon.