In a bowl, combine the garlic granules, smoked paprika, olive oil, lemon juice and harissa paste. Coat the chicken thighs thoroughly in the marinade, then chill for at least 20 mins or up to 12 hrs for a deeper flavour.

Heat the air fryer to 200C and arrange the chicken thighs flat in the basket. Cook the chicken for 16-20 mins until cooked through and charred. Set aside to cool slightly, then roughly slice.

Meanwhile, combine the dill, parsley, yogurt, lemon and olive oil in a blender. Whizz until smooth and creamy, and season to taste.

Mix half the dressing with the pea shoots and rocket on a serving platter, then scatter over the apple, feta, cranberries and walnuts. Finish with a dollop of the herby dressing and harissa chicken.