Easy Falafel & Spiced Potato Veggie Salad

While the veggies are roasting, use your hands to break each spinach falafel into quarters (don't worry if they crumble!). When the veggies have 5 minutes remaining, heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the falafels, tossing, for 4-5 minutes or until golden brown. Season to taste and remove from the heat.

Slice the tomato into wedges. Add the spinach & rocket mix, tomato and a drizzle of white wine vinegar to the roasted veggies. Gently toss to combine.