Air fryer carrots and chickpeas with ricotta

Method

1. Heat the air fryer to 180°C. In a bowl, toss together the carrots, chickpeas, olive oil, spices and a pinch of salt. Tip them into the air fryer basket and cook for 20 minutes, stirring halfway through.
2. Meanwhile, stir the lemon zest into the ricotta, season, then spread across a large serving platter. After the veg have been cooking for 20 minutes, drizzle the honey over the carrots and chickpeas, then cook for a further 2 minutes.
3. Scatter the chickpeas and carrots over the ricotta, then season with lemon juice, salt and a little more honey. Finish with the parsley.