1. Using a bread knife, cut each roll in half to form the tops and bottoms. Set aside.
2. Lengthways cut each radish into 3. Place the slices into a bowl.
3. Scoop out the watery cucumber seeds. Slice each cucumber half into 4. Add to the bowl.
4. Cut the carrot into 8 even-sized strips. Add to the bowl.
5. Cut the cauliflower into florets and add them to the bowl.
6. Remove the pepper stalk and seeds. Cut into 4 slices, then cut each slice into 4 pieces. Add to the bowl.
7. Slice the apple into 6 even-sized pieces. Add to the bowl.
8. Place a tea towel on the chopping board, and place the vegetables on top.
9. Cover the ingredients with the tea towel to form a parcel, ensuring it's sealed to prevent spillage.
10. Crush the vegetables using a rolling pin until broken into small pieces. Unroll the parcel and repeat if necessary.
11. Pour the balsamic vinegar and olive oil into the empty bowl to make the dressing.
12. Pick the herb leaves and tear them into small pieces, adding them to the dressing.
13. Snip the cress into the bowl. Add the peas and sunflower seeds.
14. Add the crushed vegetables to the bowl and mix well using your fingertips.
15. Spread cottage cheese onto the bottom of each roll and houmous on the top.
16. Add the vegetable mixture to each roll bottom. Put the roll tops on, press gently, and enjoy!