YES, YOUR AIR FRYER CAN DO THAT!

Soups, salads and scrumptious desserts: Jamie Oliver's new recipes prove this gadget can cook them all

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ROASTED CARROT & GOAT CHEESE SALAD

Serves 2 Cooking time 20 minutes Requires 2 drawers

INGREDIENTS

• 12 oz carrots

• 1 heaping tbsp harissa paste

• 2 tbsp extra-virgin olive oil, divided

• sea salt and black pepper

• 2 flatbreads or naan

• 1 3-oz round rinded goat cheese

• 1½ cups seedless red or black grapes

• 1 bunch of soft herbs (about 1 oz), such as cilantro, tarragon and Italian parsley

• 1 tbsp red wine vinegar

• 1 small ripe avocado

1. Wash the carrots and halve or quarter lengthwise, depending on their size. Place in the large air-fryer drawer and toss with the harissa paste, 1 tbsp of the olive oil and a pinch each of the salt and pepper. Cook for 20 minutes at 350° F or until the carrots are tender, shaking halfway. Add the flatbreads to warm through for the last couple of minutes.

2. Cut the goat cheese in half, across the middle, and place in the small air-fryer drawer alongside the grapes (leave them on the stems for ease). Drizzle with a little more oil, season with salt and pepper and cook for 8 minutes or until the grapes start to burst and the cheese is golden and melty.

3. Carefully pick the grapes off the stems and add to a bowl. Lightly crush some of them with a fork, add the herb leaves, toss with the red wine vinegar and remaining 1 tbsp olive oil and season with salt and pepper.

4. Put the warm flatbreads on your plates. Halve, pit and peel the avocado and smash onto the flatbreads with a fork. Spoon on the grape and herb salad, top with the harissa carrots and oozy goat cheese and drizzle on any remaining dressing to serve.