Potato, Cauliflower & Thyme Gratin

• Meanwhile, thinly slice onion (see ingredients).
• Finely chop garlic and thyme (see ingredients).
• In a medium bowl, combine thyme, panko breadcrumbs (see ingredients), a pinch of chilli flakes (if using) and a generous drizzle of olive oil. Season with pepper. 

• When the veggies have 10 minutes remaining, in a large frying pan, heat the butter and a drizzle of olive oil over medium-high heat. Cook onion, 
stirring, until softened, 4-5 minutes.
• Add garlic and cook until fragrant, 1-2 minutes.
• Remove pan from heat. Add the vegetable stock powder, cream (see ingredients), grated Parmesan cheese and a drizzle of white wine vinegar. Stir to combine. Season to taste. 

• Add roasted veggies to the frying pan. Stir to coat, then transfer mixture to a baking dish.
• Sprinkle panko mixture evenly over the top.
• Bake gratin until golden, 5-7 minutes. 

• While the gratin is baking, roughly chop tomato.
• In a second medium bowl, combine the honey and a drizzle of balsamic vinegar.
• Season, then add tomato and mixed salad leaves. Toss to coat.