Heat the air fryer to 180C. Tip the brussels sprouts into a large bowl, then drizzle over the olive oil and season well with salt and pepper. Arrange in an even layer in the air fryer basket. Cook for 15-20 mins, shaking the basket halfway through.

Meanwhile, tip the pine nuts into a small, dry frying pan over a medium heat. Toast for 3-4 mins, shaking the pan regularly, until golden-brown all over. Set aside.

Mix the shallot, vinegar, sugar and raisins in a small bowl. Stir in most of the parsley, reserving 1 tbsp.

Remove the brussels sprouts from the air fryer and toss with the dressing. Arrange on a serving platter and sprinkle with the remaining parsley and toasted pine nuts.