Falafel, Haloumi & Chermoula Roast Veggie Toss

• Meanwhile, thinly slice cucumber into half moons (see ingredients). Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.
• In a small bowl, combine the vinegar and a good pinch of sugar and salt.
• Add cucumber to pickling liquid. Add just enough water to cover the cucumber. Set aside.

• When the veggies have 10 minutes remaining, use your hands to break each spinach falafel into quarters (don't worry if they crumble!).
• In a large frying pan, heat some olive oil (1/4 cup for 2 people/ 1/2 cup for 4 people) over medium high heat. When oil is hot, cook falafel pieces, tossing, until deep golden brown, 4-6 minutes.
• Season generously, then transfer to a paper towel-lined plate.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate.

• In a second small bowl, combine Greek-style yoghurt, dill & parsley mayonnaise and a splash of the pickling liquid. Season to taste. Set aside.

• Drain pickled cucumber.
• Transfer the slightly cooled roasted veggies to a bowl.
• Add salad leaves and pickled cucumber. Drizzle with a little olive oil. Gently toss to combine.