Ingredients pt 1

• 40g flaked almonds (Nuts)
• 400g butternut squash
• 200g chantenay carrots
• 2 x fennel head
• 1 garlic clove
• 1 lemon
• 1 handful of fresh mint
• 2 red onion
• 1 orange
• 80g rocket
• 160g almond yoghurt (Nuts)
• 400g Moroccan falafel with red pepper & apricot

Method pt 2

1. Preheat the oven to 240C / fan 220C / gas mark 9. Peel the squash and cut into 3cm-thick slices, discarding the seeds. Halve the carrots lengthways. Trim the fennel, then slice it and the onions into 6 wedges each. Transfer onto a lined baking tray with the garlic (skin on). Toss with 2 tsp oil and season generously with sea salt. Roast for 20 mins, until softened.
2. After 20 mins, lower the heat to 200C / fan 180C / gas mark 6. Add the falafel to the tray and sprinkle over the almonds. Roast for a further 5-10 mins, until the vegetables are soft.
3. Meanwhile, with a small knife, peel and remove all pith from the orange and carefully cut out the segments. Squeeze the remaining juice from the membrane into a small bowl. Zest and quarter the lemon. Pick the mint leaves from their stalks.
4. Remove the garlic from the tray and squeeze out the flesh. Finely chop and mash the garlic into a paste then place into a small bowl. Mix in the yoghurt, juice from 1 lemon wedge, a pinch of sea salt and black pepper.
5. Once cooked, stir the zest, orange segments and juice, rocket and mint through the veg. Serve onto plates and drizzle with the garlic yoghurt. Garnish with the remaining lemon wedges.