Preheat the oven to 200°C/400°F/gas mark 6.
Remove the stem of the bulb exposing the head of each individual clove of garlic. Add a sprinkle of flaky sea salt and a drizzle of olive oil before covering the garlic with aluminium foil. Place in the oven and roast for 30 to 40 minutes.
Add the lime to a griddle pan on a high heat. Remove once the lime begins to char.
Assemble the base sauce by adding all the ingredients to a blender or food processor (plant-based yoghurt, zest and juice of the lime, jalapeño, coriander, chives, roasted garlic, extra virgin olive oil, salt and pepper). Adjust the jalapeño to taste. Blitz until a smooth paste has formed.
Add the base sauce into a saucepan on a low heat and reduce until a thicker mixture has formed. Remove and allow mixture to cool.
Divide the cabbage into quarters and thinly chop the cabbage into slices. Chop both the red onion and apple into moon slices. Combine all the slaw ingredients (the cabbage, red onion, apple, 5 tablespoons plant-based yoghurt, juice of a whole lemon and mint), and mix well.
Add a tablespoon of vegetable oil to a medium-high heat frying pan. Add the BBQ tempeh pieces and cook for 5 minutes until heated through.
Assemble the burger by adding a layer of the base sauce followed by the slaw. Top with the BBQ tempeh pieces before garnishing with some fresh red chilli, coriander and mint.