Step 1

To make the lemon-herb salt, use a vegetable peeler to peel strips of rind lengthways (avoid the pith) from the lemon. Cut each strip in half lengthways. Place the peel and rosemary in the basket of an air fryer. Cook at 70C for 10 minutes. Remove the rosemary. Cook peel for a further 10-15 minutes or until dry. Remove and set aside to cool. Strip dried leaves from the rosemary sprig. Combine dried peel and rosemary leaves in a spice grinder or mortar, and grind to a powder. Add to a jar with the salt. Use the end of a wooden spoon to gently crush and combine.

Step 2

Wash the vegetable peel and use a clean tea towel to thoroughly dry. Place in a bowl and spray lightly with olive oil. Toss to coat. Place in a single layer in the basket of the air fryer (you may need to do 2 batches). Cook at 180C, stopping to toss once or twice, for 8-10 minutes, or until dry. Transfer to a plate. Sprinkle with the herb salt to taste. Serve with yoghurt and chilli sauce.