Serves:  4

Preparation Time:   30 minutes

Cooking Time:  10 minutes

INGREDIENTS

Dressing:

3 Tbsp lemon juice

Zest of 1 lemon

2 Tbsp dill, finely chopped

1 tsp honey

1 clove garlic, finely minced

2 tsp Dijon mustard

60ml olive oil

Fine salt

Ground black pepper

320g broccolini

2 Tbsp olive oil

1 tsp maldon salt

½ tsp ground black pepper

4 radish

25g rocket

Microherbs

METHOD

Dressing:

Put all the ingredients for the dressing into a jar. Shake vigorously and season to taste if necessary with salt and ground black pepper.

Toss the broccolini with the olive oil, maldon salt and pepper.

Preheat your airfryer to 190C. Once hot, add the broccolini. You may want to cook them in two batched. Cook for about 6-8 minutes, or until crispy and al dente, tossing them half way through the cook.

Thinly slice your radish into rounds and put in ice water until serving.

To serve:

Lay the rocket on a plate, top with the grilled broccolini, drizzle over the dressing and give it a light toss. Garnish with the radish and microherbs.