Preheat the oven to 220°C/200°C fan-forced. Cut the potato into bite-sized chunks. Cut the cauliflower into small florets. Divide the potato and cauliflower between two lined oven trays. Add the chermoula spice blend, season with salt and pepper and drizzle with olive oil. Toss to coat. Roast until tender, 25-30 minutes. Set aside to cool slightly. TIP: If you don't like pickled onion, slice 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.

Cut the lemon into wedges. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, stirring occasionally, until golden, 2-3 minutes. Transfer to a plate. In a second small bowl, combine the Greek-style yoghurt, dill & parsley mayonnaise and a squeeze of lemon juice. 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!). Return the frying pan to a medium-high heat with olive oil (1/4 cup for 2 people/ 1/2 cup for 4 people). When the oil is hot, cook the falafel pieces, tossing, until golden, 4-5 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 and spinach & rocket mix with a drizzle of 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.