Preheat the oven to 220°C/200°C fan-forced. Cut the potato into bite-sized chunks. Cut the cauliflower into small florets. Spread the sweet potato and cauliflower over two lined oven trays with the chermoula spice blend, the salt and a pinch of pepper. Drizzle with olive oil and 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!

While the veggies are roasting, thinly slice the red onion (see ingredients). In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the red onion in your hands, then add to the pickling liquid. Add just enough water to cover the onion and stir to coat. Set aside until serving.

Cut the lemon into wedges. In a small bowl, combine the Greek-style yoghurt, dill & parsley mayonnaise and a squeeze of lemon juice (see ingredients). Season to taste.

When the veggies have 5 minutes cook time remaining, use your hands to break each spinach falafel into quarters (don't worry if they crumble!). Heat a large frying pan with olive oil (1/4 cup for 2 people/ 1/2 cup for 4 people) over a medium-high heat. When the oil is hot, cook the falafel pieces, tossing, until deep golden brown, 5-6 minutes. Season with salt and pepper. Transfer to a plate lined with a paper towel.

Transfer the roasted veggies to a bowl. Add the falafel pieces and spinach & rocket mix and drizzle with a little olive oil. Gently toss to combine.

Drain the pickled onion. Divide the Middle Eastern roast veggie toss between bowls. Spoon over the dill-parsley yoghurt and top with the pickled onion. Sprinkle with the flaked almonds.