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FISH FINGER SANDWICH

Serves 2

INGREDIENTS

• 1 tbsp olive oil
• 8 fish fingers
• 80g mayonnaise
• A handful of finely chopped dill
• ½ a preserved lemon, deseeded and finely chopped
• 1 small cornichon, finely chopped, plus extra to serve
• 1 pickled chilli, finely chopped
• Hot sauce to serve
• Crunchy salad to serve
• 4 slices of thick-cut bread

METHOD

1. Place the fish fingers in the air fryer 8 minutes.
2. Meanwhile, mix the mayonnaise with the dill, preserved lemon, cornichon, pickled chilli and a small pinch of salt.
3. To serve, slather two slices of bread with the mayonnaise. Drizzle over a little hot sauce and top each with the fish fingers, salad and the other slices of bread. Cut the sarnies in half and face plant accordingly.

HALLOUMI FRIES

INGREDIENTS

• 250g block halloumi
• 2 tbsp za'atar

METHOD

1. Take the halloumi out of the packet and pat off any excess moisture with some paper towel. Cut it down the middle and then cut into chips.
2. Put the za'atar onto a plate and shake it to get an even layer. Place one of the chips into the za'atar and press down so that one side gets complete coated. Repeat with the rest. Leave any remaining za'atar to dry and you can use it again.
3. Set the air fryer to max crisp, max temp for 5 minutes until golden and crispy at the edges. If you cook them in 2 batches, remember the second batch will cook quicker because the air fryer is already hot. Do them for a minute less and see how you get on.