Ingredients
Method
Preheat a 7-litre air fryer to 200°C. Add tomatoes to hot air fry basket. Spray tomatoes with olive oil. Season with salt and pepper. Air fry for 7-8 mins, shaking the basket after 4 mins. Tip the tomatoes into a bowl. Set aside.
Place bread into a food processor. Process until breadcrumbs form. Add onions, oregano, half of the parsley leaves and half of the olives. Process until finely chopped. Add mince, egg and season. Pulse until well combined. Transfer to a bowl. Add half of the feta and mix until well combined.
Shape mixture into 8 rissoles approx 8cm wide 2cm thick. Wrap 1 piece bacon around each rissole, secure with a toothpick. Spray both sides lightly with oil. Place into air fry basket.
Air fry, in batches, if necessary, on 180°C for 12 mins, turning rissoles over halfway through cooking. Remove to a tray, cover to keep warm. Remove toothpicks.
Roughly chop remaining parsley leaves. Add to roasted tomatoes with remaining olives and feta. Stir in pine nuts. Drizzle with olive oil and season with pepper.
Spoon the tzatziki over a serving platter. Top with rissoles, spoon over tomato salsa. Drizzle with olive oil, season with pepper. Serve with flatbread and lemon wedges.
