Before starting, wash and dry all produce. Peel, then mince or grate garlic. Heat a medium pot over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then rice, garlic and Shawarma Spice Blend. Cook, stirring often, until fragrant, 1 min. Add broth concentrate, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, halve tomatoes. Core, then cut pepper into 1/4-inch pieces. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.

Heat a large non-stick pan over medium-high heat. When hot, add 1 1/2 tbsp (3 tbsp) oil, then falafel. Using a spoon, break up falafel into bite-sized pieces. Cook, stirring occasionally, until crispy and golden-brown, 4-5 min.

Meanwhile, add hummus, Harissa Spice Blend, lemon zest, 1 tsp (2 tsp) lemon juice, 1 tbsp (tbsp) water, 1/2 tsp (1 tsp) sugar and half the mayo (use all for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

Add remaining lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add spinach, peppers and tomatoes. Toss to combine.

Fluff rice with a fork. Divide rice between bowls. Top with salad and crispy falafel. Drizzle harissa hummus over top. Squeeze a lemon wedge over top, if desired.