• Preheat oven to 220°C/200°C fan-forced. 
• Cut potato, carrot and capsicum into 
bite-sized chunks. 
• Place prepped veggies on a lined oven tray. 
Drizzle with olive oil, sprinkle with chermoula 
spice blend and season with a pinch of pepper. 
Toss to coat. 
• Roast until tender, 25-30 minutes. Set aside to 
cool slightly.
TIP: If your oven tray is crowded, divide the veggies 
between two trays.

• Meanwhile, thinly slice cucumber 
(see ingredients) into half-moons. 
• In a medium bowl, combine the vinegar and a 
good pinch of sugar and salt. 
• Add cucumber to pickling liquid. Add just 
enough water to cover the cucumber. Set aside. 

• When the veggies have 10 minutes remaining, 
use your hands to break each spinach falafel
into quarters (don’t worry if they crumble!). 
• In a large frying pan, heat some olive oil
(1/4 cup for 2 people/ 1/2 cup for 4 people) over 
medium-high heat. When oil is hot, cook 
falafel pieces, tossing, until deep golden brown, 
4-6 minutes. 
• Season generously with salt and pepper, then 
transfer to a paper towel-lined plate. 

• In a small bowl, combine Greek-style yoghurt, 
dill & parsley mayonnaise and a splash of the 
pickling liquid. Season to taste. Set aside. 

• Drain pickled cucumber. 
• Transfer the slightly cooled roasted veggies
to a bowl. 
• Add spinach & rocket mix (see ingredients),
rocket leaves and pickled cucumber. Drizzle 
with a little olive oil. Gently toss to combine. 

• Divide chermoula roast veggie toss between 
bowls. Top with falafel, some herby yoghurt and 
crumbled fetta cubes. 
• Sprinkle over flaked almonds to serve. Enjoy!