• Cut carrot, potato and zucchini into bite-sized chunks. • Set air fryer to 200°C. Place veggies into the air fryer basket, season with salt, drizzle with olive oil and toss to coat. • Cook for 10 minutes. Shake the basket, then cook until tender, a further 5-10 minutes. TIP: No air fryer? Prep carrot, potato, zucchini as above. Place prepped veggies on a lined oven tray with a drizzle of olive oil. Season with salt and toss to coat. Roast until tender, 15-20 minutes. • In a medium bowl, place haloumi and cover with water to soak. 

• Meanwhile, finely chop garlic. • Thinly slice silverbeet. • Halve snacking tomatoes. • Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.

• When the veggies have 5 minutes cook time remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook tomato paste, garlic & herb seasoning and garlic, stirring until fragrant, 30 seconds. Add the water, salt and the brown sugar, then bring to a simmer and cook until reduced, 2-4 minutes. • Add roasted veggies, snacking tomatoes and silverbeet and cook until wilted, 2-3 minutes. Season to taste.

• Divide Mediterranean veggie soup between bowls. • Crumble over fetta cubes. Top with flaked almonds, haloumi and a pinch of chilli flakes (if using) to serve. Enjoy!