Product:
Vortex Plus Dual Drawer Air Fryer

Ingredients

For the Asparagus

• 1 bunch green asparagus
• 1 tbsp aubergine pickle
• 10 g mint
• 10 g coriander
• 1 tsp sesame seeds

For the Salmon

• salmon fillets
• 1 egg white
• 1 tsp cornflour
• 200 g bombay mix

For the Raita

• ½ cucumber
• 10 g mint
• 10 g coriander
• 1 green chilli
• 5 g ginger
• 1 tsp ground cumin
• 150 g greek yoghurt

Instructions

For the Asparagus

1. Preheat drawer 1 of the Airfryer to Roast at 200℃ for 6 minutes.
2. Once the Airfryer is preheated, add the asparagus, lightly mist with the spray oil and cook.
3. Roughly chop on a board the aubergine pickle, mint and coriander. Add to a large serving dish along with the sesame seeds.

For the Salmon

1. Preheat drawer 2 of the Airfryer to Airfry at 205℃ for 4 minutes.
2. Cut each salmon fillet into 4 to make chunky “fingers”.
3. Whisk the egg white and cornflour together in a large bowl and place the crushed bombay mix into a 2nd bowl.
4. Add the salmon fingers to the egg white and turn them over in the egg white to coat. Pass the coated salmon fingers through the bombay mix to coat well, pressing it on as you go.
5. Once Pre-heated, place the coated salmon fingers into the Airfryer and cook.

For the Raita

1. Coarsely grate the cucumber into a large bowl. Finely chop the mint, coriander and green chilli. Finely grate the ginger and add all of it to the bowl alongside the ground cumin and yoghurt.
2. Season generously with salt and give it a good mix.

To Serve

1. Place the asparagus on to the lime pickle dressing and lightly toss, top with the crispy salmon fingers and spoon around a little of the raita.