Five-ingredient recipes Archives

Five-ingredient recipes

Baby gem salad

10 minutes

Asian recipes

Prawns with tom yum salad

20 minutes

Braai recipes

Onion-smoked brick chicken

40 minutes

Chicken recipes

3-ingredient peri-peri chicken livers

10 minutes

Afternoon tea

Two-ingredient strawberry wafers

Chocolate recipes

Easy Peppermint Crisp tart

Chocolate recipes

Leftover rice chocolate bars

20 minutes

Broccoli recipes

Tenderstem broccoli and hazelnuts and burnt butter

15 minutes

Braai recipes

Jalapeño atchar braaied prawns

10 minutes

Beef recipes

Picanha espetadas

20 minutes

Air-fryer crispy salt and pepper chickpeas

Serves 4

Difficulty Easy

Prep Time 5 minutes, plus cooling

Cooking Time 20 minutes

Ingredients

1 x 400 g can chickpeas, drained and rinsed
2 t olive oil
1 t sea salt
1 t freshly ground black pepper

Method

1. Dry the chickpeas on kitchen paper to remove any excess water, then remove any loose skins.

2. Mix together the oil, salt and pepper in a bowl, add the chickpeas and toss in the mixture to ensure they are evenly coated.

3. Cook in a preheated air fryer at 200°C for 15–20 minutes, shaking the basket occasionally, until crispy. Allow to cool as they will continue to crisp. Serve as a snack or as a salad topper.

Adapted with permission from ‘Green Air Fryer Cookbook” by Denise Smart. It is published by Octopus Publishing and distributed by Jonathan Ball Publishers.

Find more air-fryer recipes here.

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Braaied sweetcorn with mayo

Baby gem salad

Prawns with tom yum salad

Onion-smoked brick chicken

3-ingredient peri-peri chicken livers

Two-ingredient strawberry wafers

Easy Peppermint Crisp tart

Leftover rice chocolate bars

Tenderstem broccoli and hazelnuts and burnt butter

Jalapeño atchar braaied prawns

Picanha espetadas

Air-fryer crispy salt and pepper chickpeas

Air-fryer crispy salt and pepper chickpeas

Ingredients

Method