Ingredients:

  • 200g California walnuts
  • 1 tablespoon extra-virgin olive oil
  • 4 tablespoons parmesan, finely grated
  • 2 tablespoons fresh chives, finely chopped
  • 1 lemon, zest finely grated
  • ¼ teaspoon sea salt flakes, scrunched fine

Preparation:

  1. Toss the walnuts with the olive oil in a mixing bowl. Mix half of the parmesan with the chives, lemon zest and salt, then sprinkle over the nuts while tossing them in the bowl so that they get an even coverage.
  2. Set the air-fryer to 160°C using the ‘roast’ mode and transfer the coated nuts to the fryer basket. Roast for 6 minutes, giving the basket a shake halfway through.
  3. Tip the walnuts onto kitchen paper and spread them out into a single layer, then sprinkle over the remaining 2 tablespoons of parmesan. Leave to cool completely before serving or storing in an air-tight container.