Spinach Falafel Salad

While the vegetables are roasting, roughly chop the cucumber and tomato. Slice the lemon into wedges. Combine the Greek yoghurt, the water and a squeeze of lemon juice in a small bowl. TIP: Add more or less lemon juice to taste. Season to taste with salt and pepper and mix well.

Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast for 2-3 minutes, or until golden. Transfer to a small bowl.

In a medium bowl, 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 (don't forget the crumbs!) and cook, stirring, for 4-5 minutes, or until golden. Season with a generous pinch of salt and pepper. Transfer to a paper towel lined plate.

In a large bowl, combine the mustard, vinegar, olive oil (1 tbs for 2 people / 2 tbs for 4 people) with a generous pinch of salt and pepper. Add the mixed leaves, tomato, cucumber, beetroot and sweet potato and toss well to coat. TIP: Toss the salad just before serving to keep the leaves crisp.