Cut all vegetables into even chunks, lightly coat with harissa paste. Lay evenly in a roasting tray and roast in a pre-heated oven set at 200°C for around 20mins until tender. Meanwhile mix garlic puree with mayonnaise, wash and dry spinach and rocket leaves. Once veg is cooked layer a mix of leaves into a serving bowl and top with roasted vegetables. Dollop spoons of chimichurri over and drizzle with garlic mayo. Finish with a wedge of lemon and a dusting of paprika.