• Preheat oven to 220°C/200°C fan-forced. • Cut potato and carrot into bite-sized chunks. Cut cauliflower into small florets. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with chermoula spice blend and season with pepper. Toss to coat. • Roast until tender, 25-30 minutes. Set aside to cool slightly. TIP: If you don't like pickled onion, chop the onion into thick wedges and roast with the other veggies! TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, thinly slice red onion (see ingredients). • In a small bowl, combine the rice wine vinegar and a good pinch of sugar. • Scrunch the sliced onion in your hands, then add to pickling liquid. Add just enough water to cover the onion. Set aside.

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

• When the veggies have 5 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 mediumhigh heat. When oil is hot, cook falafel pieces, tossing, until deep golden brown, 5-6 minutes. • Season generously, then transfer to a paper towel-lined plate.

• Transfer the slightly cooled roasted veggies to a large bowl. • Top with falafel and salad leaves. Drizzle with a little olive oil. Gently toss to combine.

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