Preheat the oven to 220°C/200°C fan-forced. Cut the carrot (unpeeled) and zucchini into rounds. Place the veggies and chopped potato on an oven tray lined with baking paper. Drizzle with olive oil then sprinkle with the Aussie spice blend. Toss to coat. Roast until the veggies are tender, 20-25 minutes.

While the veggies are roasting, use your hands to break each spinach falafel into quarters (don't worry if they crumble!). When the veggies have 5 minutes remaining, heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the falafels, tossing, for 4-5 minutes or until golden brown. Season to taste and remove from the heat.

Slice the tomato into wedges. Add the spinach & rocket mix, tomato and a drizzle of white wine vinegar to the roasted veggies. Gently toss to combine.

Divide the spiced potato roast veggie salad between plates. Top with the falafel, and drizzle with the tzatziki and Greek-style yoghurt.