Falafel & Middle Eastern Roast Veggies

While the veggies are roasting, thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, the water and a good pinch of sugar and salt. Scrunch the red onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving.

Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. In a small bowl, combine the Greek yoghurt, dill & parsley mayonnaise and a squeeze of lemon juice. Season to taste with salt and pepper.

When the veggies have 5 minutes cook time remaining, use your hands to break each spinach falafel into quarters (don't worry if they crumble!). Return the frying pan to a medium-high heat with enough oil to coat the base of the pan. Add the falafel pieces and cook, stirring, until golden, 4-5 minutes. Season with a generous pinch of salt and pepper. Transfer to a plate lined with a paper towel.

Transfer the roasted veggies to a large bowl. Add the falafel pieces and spinach & rocket mix, then drizzle with a little olive oil. Gently toss to combine.