Crispy maple bacon, squash & pecan salad

Heat the air fryer to 200°C. Halve the squash lengthways, scoop out the seeds and cut the flesh into half-moon slices about 1-2 cm thick. Put in a large bowl and toss with the olive oil; season. Air fry, in batches if necessary, for 25-30 minutes, turning halfway, until golden and tender. Remove and set aside on a plate.

Air fry the bacon for 10-12 minutes at the same temperature, brushing with the maple syrup halfway through, until glazed and crispy. Set aside on a board to cool for a few minutes, then roughly chop into shards.

Meanwhile, in a bowl, whisk together the buttermilk, mayonnaise, lemon juice and chives. Toss the squash with the pecans and salad leaves. Arrange on a serving platter and top with the bacon. Drizzle over the dressing and serve.