• Preheat oven to 220°C/200°C fan-forced. • Thinly slice carrot into half-moons. Cut cauliflower into small florets. • Place prepped veggies on a lined oven tray. Sprinkle with Nan’s special seasoning, drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 15-20 minutes.

• Meanwhile, thinly slice red onion (see ingredients). • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add to pickling liquid. Add enough water to just cover the onion, then set aside. • Boil the kettle. In a medium bowl, combine couscous and vegetable stock powder. Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate. Set aside for 5 minutes.

• Using your hands, break each spinach falafel into quarters (don't worry if they crumble!). • In a large frying pan over a medium-high heat, add enough olive oil to coat the base of the pan. Once hot, cook falafel, turning occassionally, until deep golden brown, 5-6 minutes. Transfer to a plate lined with paper towel. Season with salt. • While falafel is cooking, combine plant-based basil pesto, plant-based aioli and a drizzle of water in a small bowl. Season to taste.

• Drain pickled onion. • To the bowl with the couscous, gently stir in the baby spinach leaves and roasted cauliflower and carrot. Season to taste, then divide between bowls. • Top with falafel. Drizzle with plant-based pesto aioli. Serve with pickled onion and sprinkled with flaked almonds.