• Cut potato into bite-sized chunks.
• Set air fryer to 200°C. Place potato into the air fryer basket, drizzle with olive oil, season with salt and toss to coat. Cook for 10 minutes. 
• Shake the basket, then add broccoli florets to potato basket and cook until tender, a further 8-10 minutes. 
TIP: No air fryer? 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.

• Meanwhile, finely chop garlic.
• Thinly slice silverbeet.
• Halve snacking tomatoes.

• When the veggies have 5 minutes cook time remaining, heat a saucepan over medium-high heat with a drizzle of olive oil.
• Cook tomato paste, garlic & herb seasoning, stock concentrate and garlic, stirring until fragrant, 30 seconds. Add the water, a pinch of 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 with salt and pepper to taste. 

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