• 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 into half moons (see ingredients). • In a small bowl, combine the rice wine 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, 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 salad leaves and pickled cucumber. Drizzle with a little olive oil. Gently toss to combine.

• Divide Middle Eastern roast veggies between bowls. Top with falafel, some herby yoghurt and crumbled fetta cubes. • Sprinkle with flaked almonds to serve. Enjoy!