Spiced Chickpea and Halloumi Salad (V) from The Slimming Foodie Air Flyer

2 x 400g (14oz) cans of chickpeas, drained and rinsed

1 teaspoon olive oil

1 teaspoon garam masala

1 teaspoon smoked paprika

1 teaspoon coarsely sea salt

¼ teaspoon ground cinnamon

¼ teaspoon ground turmeric

¼ teaspoon cracked black peppercorns

For the salad

2 onions, finely sliced into half-moons

2 red, yellow or orange peppers, deseeded and finely sliced

Spray oil

50g (1¾oz) sundried tomatoes, drained and finely chopped

4 garlic cloves, crushed

225g (8oz) halloumi cheese, thickly sliced

½ red cabbage, very thinly sliced

Handful of parsley stalks and leaves, finely chopped

Handful of basil leaves, shredded

1 tablespoon sumac

1 tablespoon red wine vinegar

Juice of 1 lemon

½ teaspoon chilli powder

½ teaspoon ground cumin

Salt and pepper

Remove the crisper plate from 1 air fryer drawer, then preheat both drawers to 200°C (400°F).

Mix the chickpeas with the oil and all the spices. Put them in the air fryer drawer containing the crisper plate, then cook for 10 minutes, giving them a shake a couple of times while they are cooking.

Put the onions and peppers in the other drawer, spray with oil, toss to coat and cook for 18 minutes, stirring a couple of times during cooking. For the last 2 minutes of cooking time, stir in the sundried tomatoes and garlic.

Once the chickpeas are done, transfer them to a mixing bowl.

Lay the halloumi slices in a single layer in the empty air fryer drawer containing the crisper plate. Cook, again at 200°C (400°F), for 10 minutes, turning halfway through.

To the bowl containing the chickpeas add the cabbage, parsley, basil, sumac, vinegar, lemon juice, chilli powder and ground cumin and toss to combine. Next add the cooked peppers and onions and toss again.

Arrange the salad on a serving platter, top with the cooked halloumi and season with salt and pepper before serving.