Air-Fried Aubergine, Tomato, Cucumber and Egg Chopped Salad with Hummus and Tahini Dressing

Gather and prepare your ingredients.

Bring a small pot of water to the boil and gently add the eggs. Boil for 7 minutes, then remove and run under cold water to halt the cooking process. Once cool, peel and slice into wedges.

Lightly drizzle the aubergine with olive oil and sprinkle with salt and pepper. Toss to coat. Place into the basket and ‘fry’ at 190°C for 7-8 minutes, until dark golden brown and tender but not completely cooked.

Lightly drizzle the chopped pitta breads with olive oil, sprinkle with salt and pepper and toss to coat. Add to the air-fryer with the aubergine and cook for a further 4-5 minutes, until the bread is golden and crispy and the aubergine is completely tender.

Place the cucumber, tomato and gherkins into a bowl, squeeze over half the lemon juice and toss to coat. Add salt to taste.

To make the tahini sauce place the tahini and remaining lemon juice into a medium bowl and whisk to combine. It will seize slightly, add water and whisk until smooth and pourable. Add salt to taste.

To serve, spread some hummus onto the base of your serving plate. Arrange the chopped tomato and cucumber, aubergine, pitta bread, and eggs on top.  Drizzle with the tahini sauce and sprinkle with parsley.