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PdfAny spice mix you have works as
long as it's punchy, or customise a
blend to suit your palate - if you like
chilli, there's no limit to how much
heat these can take.
Put the strained, washed and
dried chickpeas into the air-fryer
crisper dish and drizzle with a small
amount of olive oil. Set the air-fryer
to 210C, put the chickpeas in and,
after 10 minutes, transfer them to
a bowl, sprinkle with the spice mix
and salt, toss well to coat all over,
then set aside.
While the chickpeas are cooking.
cut the courgettes into really thick
drizzle with a little olive
oil, wedges add the
garlic, chilli flakes.
cumin seeds and salt, and toss
well. As soon as you take out the
chickpeas, add the courgettes
to the air fryer (still at 210C).
Cook for eight minutes, open,
shake, add the cherry tomatoes and
cook for a further two minutes.
Cut the baby gem lengthways into
wedges, put in a large serving bowl
and, as soon as the courgettes and
tomatoes are ready, top the lettuce
wedges with the roasted vegetables,
sprinkle with the crisp chickpeas
and dollop the ricotta all over.
Squeeze as much lemon juice
as you like over the whole lot,
plus another small drizzle of
olive oil, and serve warm.