• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. Place on a lined oven tray. • Sprinkle over garlic and herb seasoning. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Roughly chop tomato and cucumber. Cut or tear each spinach falafel into quarters (don't worry if they crumble!).

• With 10 minutes cook time remaining on the potato, heat a large frying pan over medium-high heat and add olive oil (1/4 cup for 2 people / 1/2 cup for 4 people). • When oil is hot, add falafels and cook, tossing, until deep golden brown, 4-6 minutes. Transfer to a paper towel-lined plate. • Meanwhile, in a medium bowl, combine a drizzle of vinegar and olive oil. Season with salt and pepper. Add tomato, cucumber and mixed salad leaves. Toss to coat.

• Wipe out and return frying pan to medium heat. Add red pesto (see ingredients), light cooking cream and a pinch of pepper. Cook, stirring, until slightly thickened, 2-3 minutes. TIP: Add a splash more water if the sauce looks too thick.

• Divide spinach falafels, potato chunks and garden salad between plates. • Sprinkle flaked almonds over salad. Spoon creamy Italian sauce over falafels to serve. Enjoy!