Spiced Chickpea & Roasted Veg Salad

Pop the chickpeas into an air-fryer dish and drizzle with olive oil. Set the air-fryer to 210 and cook for 10-12 minutes until golden and crispy. Transfer to a bowl and mix with the spice mix and salt and pepper.

Chop the courgettes into wedges and put in the air fryer, drizzle with olive oil and add the garlic, chilli flakes, cumin seeds, salt and pepper and shake to cover each piece in oil and pieces. Cook for six minutes then shake and add the cherry tomatoes for a further four minutes.

Spread the crispy Florette iceberg lettuce on a serving dish or use a large salad bowl and top with the spiced chickpeas, roasted vegetables and dollops of ricotta.

Squeeze over the lemon juice and a drizzle of olive oil then toss to mix through before enjoying immediately while warm and crispy.