Method

Chop the vegetables

1. Start by pre-heating the oven to a low temperature – this is just to keep some of the vegetables warm whilst you cook the rest in batches. An oven temperature or around 60-90⁰C works best.
2. Chop the potatoes and pumpkin into bite-sized pieces, keep them separate from one another.
3. Finely slice the zucchini into thin pieces, this makes it crispier when roasting!
4. Dice the red capsicum into thumb-nail sized pieces
5. Toss the pumpkin, capsicum and zucchini together in a bowl, lightly spray with extra virgin olive oil and sprinkle over about 1 tsp of dried mix herbs

Start air-frying

1. Arrange the pumpkin, capsicum and zucchini pieces evenly across the fryer so that they are not overlapping. Cook in two batches if it is too crowded.
2. Set the air-fryer to 180⁰C and cook for 8 minutes
3. Place the cooked vegetables into an oven-safe tray or baking dish and place inside the warmed oven
4. Now, toss chopped potatoes in a bowl with a light spray of extra virgin olive oil and 1 teaspoon of dried mixed herbs. Crush 1 garlic clove into the potatoes and toss through.
5. Arrange potatoes in air-fryer so that they are not over-lapping.
6. Set the air-fryer to 200⁰C and roast for 20 minutes, or until crispy and golden

Prepare dressing and toppings

1. While the potatoes are cooking, squeeze the juice of 1 lemon and mix it with 2 teaspoon wholegrain mustard, 2 tablespoon extra virgin olive oil and 1 teaspoon brown sugar to make the dressing
2. Chop the 100g reduced-fat feta into bite-sized cubes. Roughly chop the almonds

Serve up

1. To serve, put 1 cup of baby spinach on each plate. Top with roast pumpkin, zucchini, capsicum and crispy potatoes.
2. Sprinkle with feta and almonds, and drizzle dressing over the top