1. Mix the harissa and Macphie Plant-based Taco Sauce to taste and warm through.

  2. Add the peeled carrots, star anise, orange juice, water and sugar to a saucepan and season with salt and pepper.

  3. Gently cook and reduce until your carrots are coated in a sticky syrup.

  4. Place half the carrots in the brioche rolls (see here for the recipe using Macphie Softie®  and the other half in the baked sweet potato

  5. Sprinkle with the crumbled feta and drizzle with the sauce.

  6. Top with the finely sliced red cabbage, chopped coriander and finely sliced green and red chillies and you are ready to and serve.