Baked Aussie Cauliflower

Place the carrot, beetroot, zucchini and onion on an oven tray lined with baking paper. Sprinkle over the garlic & herb seasoning, drizzle with olive oil and season with salt. Toss to coat. Place the cauliflower on a second oven tray lined with baking paper. Pour over any remaining spice mixture from the bowl. Roast both trays until tender, 20-25 mins.

While the veggies are cooking, heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

In a small bowl, combine the dill & parsley mayonnaise with a splash of water. Season to taste.

In a large bowl, combine the baby spinach leaves, fetta cubes, cooked carrot, beetroot, zucchini and onion. Add a small drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste.