Warm Falafel Salad

A lovely meal of roasted courgette, butternut squash, red peppers (all with cumin, cayenne pepper and turmeric) with a couple of chopped falafel (made by Gosh). Chop whichever vegetable you fancy or have in your fridge and spray with some oil before roasting in the oven for 30 minutes or so.  Once the vegetables are nearly cooked, warm up your falafel and then add to either some spinach or rocket and finish with a sprinkling of pine nuts. The dressing is a tsp of tahini and of Dijon mustard, a tbsp of extra virgin olive oil, maple syrup and of balsamic vinegar all shaken together in a jar. So easy to make and really rather nice.