Base
400g Cauliflower, broken into florets and very thinly sliced
3 tbsp Bread and butter pickles, roughly chopped (we used McClures pickles)
2-3 tbsp plain, unsweetened Greek-style yoghurt
1 tsp Dijon mustard
Salt and pepper

Topping
12 chicken tenders
2 eggs
1/2 tsp salt
1/2 tsp black pepper
1 1/2 cups Panko crumbs
1/4 cup grated parmesan
Avocado oil spray

METHOD

Pickles;
Mix pickle ingredients together in a bowl, adding a little pickle brine to taste. Season with salt and pepper. Stores, well covered, in the fridge for 2- 3 days.

Tenders;
Season tenders with salt and pepper. Beat the eggs and place onto a shallow plate. Combine panko crumbs with grated parmesan, salt and pepper and tip onto a second shallow plate. Dip tenders into the egg, then into the breadcrumb mixture. You may need to press the crumbs onto the tenders. Place tenders onto a plate in single layer and refrigerate for 30 mins. Spray both sides of the tenders with avocado oil.

Preheat your air fryer to 180C. Cook the tenders for about 10-12 mins, turning them over halfway through the cooking time. You may need to cook in batches depending on the size of your air fryer. Serve with the cauliflower pickles in a burger bun, or with a salad, accompanied by air fryer fries.