For this recipe, you'll need a Sunbeam Multi Zone Air Fryer Oven.
Ingredients:
- 300g cooked chicken, cut into bite sized pieces
- 2 shallots sliced lengthways
- 1 small bulb of garlic, keep whole
- 2 stems of fresh rosemary
- 400g tin of chickpeas, rinsed and drained
- 1 red capsicum, seeds removed and cut into 4 pieces
- 1 medium cauliflower, cut into florets
- 2 tbsp oil
- 1 slice crusty bread torn into bite sized pieces (optional)
- 2-3 handfuls of mixed leaves
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
Let's make it:
Step 1:
Remove the air flow trays from both cooking baskets of the Multi Zone Air Fryer.
Step 2:
Into 1 basket add the shallots, garlic bulb, rosemary, red capsicum pieces and 1 tbsp oil. Stir to combine.
Step 3:
Into the second basket add the cauliflower, chickpeas and the remaining 1 tbsp oil. Stir to combine.
Step 4:
Select match 1=2, airfry and adjust the temperature to 200°C and the time to 20 mins. Select start.
Step 5:
Stir or shake both baskets half way through the cooking process. The unit will sound when you need to do this.
Step 6
5 minutes before the end of cooking add the bread to the cauliflower basket and toast.
Step 7
Remove both baskets once cooking is complete.
Step 8
Place the roasted cauliflower, chickpeas and bread into a large mixing bowl.
Step 9
Separate the rosemary leaves from the stems (discard the stems) and slice the roasted red capsicum into strips. Add these to the bowl along with the shallots and any cooking liquid from the basket, set aside to cool.
Step 10
Cut the roasted garlic bulb in half and squeeze out the contents into a small dish.
Step 11
Add the red wine vinegar, olive oil and some salt and pepper and mix together.
Step 12
Add the cooked chicken and leaves to the bowl along with the dressing and gently mix together to combine.
