• Set your air fryer to 200°C.
• Cut pumpkin (see ingredients) into bite-sized chunks. Place into the air fryer basket. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. Cook for 10 minutes.
• Shake the basket, then add roasted almonds and cook until tender, a further 5-10 minutes. 

TIP: No air fryer? Preheat oven to 220°C/200°C fanforced. Place pumpkin chunks on a lined oven tray and flavour with olive oil, seasoning and salt as 
above. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. In the last 5 minutes, add roasted almonds. 

• Meanwhile, finely chop garlic. 
• Thinly slice radish. 
• Drain and rinse chickpeas.
• In a medium bowl, combine shredded cabbage mix, radish, a good pinch of sugar and salt and a drizzle of white wine vinegar. Set aside to pickle. 

• When the pumpkin has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil.
• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat. Cook garlic, chermoula spice blend and tomato paste until fragrant, 1-2 minutes. 

• Add chickpeas, the water, plant-based butter and a pinch of brown sugar and cook until slightly thickened, 3-4 minutes.
• Wash and dry the frying pan, then return to high heat with a drizzle of olive oil. 

• When the pumpkin is done, transfer to a large bowl. Add spinach & rocket mix and a drizzle of white wine vinegar. Toss to combine. 

• Divide chermoula chickpeas, pumpkin toss and zingy radish slaw between bowls.
• Top with a dollop of garlic dip and tear over mint to serve. Enjoy!