Preheat the oven to 240°C/220°C fan-forced. Cut the carrot (unpeeled) into 2cm chunks. Cut the beetroot (unpeeled) into 1cm chunks. Cut the zucchini into 1cm rounds. Cut the red onion into 2cm wedges. Cut the cauliflower into medium florets. In a large bowl, combine the Aussie spice blend, a splash of water, a generous drizzle of olive oil and a pinch of salt. Add the cauliflower and toss to coat.

Place the carrot, beetroot, zucchini and onion on an oven tray lined with baking paper. Sprinkle over the garlic & herb seasoning, drizzle with olive oil and season with salt. Toss to coat. Place the cauliflower on a second oven tray lined with baking paper. Pour over any remaining spice mixture from the bowl. Roast both trays until tender, 20-25 mins.

While the veggies are cooking, heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

In a small bowl, combine the dill & parsley mayonnaise with a splash of water. Season to taste.

In a large bowl, combine the baby spinach leaves, fetta cubes, cooked carrot, beetroot, zucchini and onion. Add a small drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste.

Divide the roast veggie toss and cauliflower between plates. Sprinkle over the toasted almonds. Drizzle the dill and parsley dressing to serve.