Ingredients   

12 yams, sliced lengthwise (approx. 1 cm thick)
1 head broccoli, cut into florets
400g can chickpeas
1 avocado, pitted & sliced
1 handful fresh coriander
1/4 red onion, diced
3 teaspoons oil
Small pinch salt & pepper for seasoning
50g of feta
Juice of half a lemon

Method   

Season the yams with one teaspoon of olive oil, salt and pepper and place them in an air fryer at 180°C for 20 minutes (or fan bake in an oven until tender)

Drizzle one teaspoon of olive oil over the broccoli and add the broccoli to the air fryer (or oven) for the last 10 minutes of the yams’ cooking

Heat the remaining olive oil in a pan and fry the chickpeas until light brown

Add the cooked yams, chickpeas, broccoli, avocado and red onion into a salad bowl and top with sprigs of coriander

Sprinkle feta over the yam salad and serve with a squeeze of lemon juice