Roast vegetable and falafel salad

Ingredients

• 400g Lebanese eggplant, halved lengthwise
• 4 roma tomatoes, each cut into 3 lengthwise slices
• olive oil spray
• 1⁄2 teaspoon ground cumin
• 180g packet falafel mix
• 60g baby rocket leaves
• 1 small red onion, cut into thin rings
• handful fresh mint leaves
• 200g tub low-fat mint tzatziki, to serve

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