Hearty Roasted Veggie Salad

Prep time: 5 minutes | Cook time: 20 minutes | Serves 2

1 potato, chopped

1 carrot, sliced diagonally

1 cup cherry tomatoes

½ small beetroot, sliced

¼ onion, sliced

½ teaspoon turmeric

½ teaspoon cumin

¼ teaspoon sea salt

2 tablespoons olive oil, divided

A handful of arugula

A handful of baby spinach

Juice of 1 lemon

3 tablespoons canned chickpeas, for serving

Parmesan shavings, for serving

1. Combine the potato, carrot, cherry tomatoes, beetroot, onion, turmeric, cumin, salt, and 1 tablespoon of olive oil in a large bowl and toss until well coated.
2. Arrange the veggies in the air fryer basket.
3. Put the air fryer basket on the baking pan and slide into Rack Position 2, select Roast, set temperature to 370ºF (188ºC) and set time to 20 minutes.
4. Stir the vegetables halfway through.
5. When cooking is complete, the potatoes should be golden brown.
6. Let the veggies cool for 5 to 10 minutes in the oven.
7. Put the arugula, baby spinach, lemon juice, and remaining 1 tablespoon of olive oil in a salad bowl and stir to combine. Mix in the roasted veggies and toss well.
8. Scatter the chickpeas and Parmesan shavings on top and serve immediately.