Air-fryer halloumi fries
Enjoy these easy air-fryer halloumi fries in only 15 minutes. Dunk into a gorgeous fat-free Greek yogurt dip with pomegranate molasses
Halloumi with spicy olives and walnuts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
SALSA
- 4 tbsp olive oil
- 3 garlic clovesfinely chopped
- 2 tsp coriander seeds
- 1 tsp aleppo chilli flakes
- 70g roasted red peppers from a jarvery finely chopped
- 1 tbsp rose harissa
- 2 tbsp apple cider vinegar
- 2 tsp maple syrup
- 50g walnutswell toasted and roughly chopped into 1cm pieces
- 70g pitted Nocellara olivesroughly chopped
- 5g mint leavesroughly chopped
- 10g parsley leavesroughly chopped
- 2 tsp pomegranate molasses
HALLOUMI
- 2 x 225g blocks of halloumidrained
- 2 tbsp olive oil
- 2 tsp maple syrup
Nutrition: per serving
- kcal682
- fat56.7g
- saturates22.7g
- carbs12.2g
- sugars10.1g
- fibre2.6g
- protein29.6g
- salt4.2g
Method
step 1
Make the salsa by heating the oil and garlic in a small frying pan over a medium heat for 1 min 30 seconds until beginning to bubble and smell fragrant. Add the coriander seeds and chilli flakes, and cook for 30 seconds more. Stir in the peppers, harissa, vinegar and maple syrup, and cook for 5 mins. Set aside to cool to room temperature, then transfer to a large bowl, add the remaining salsa ingredients and mix to combine.
step 2
Heat the oven to 200C/180C fan/gas 6. Halve each of the halloumi blocks lengthways to give you four rectangular pieces and pat them dry. Use a small sharp knife to make a criss-cross pattern across one side of each piece, with incisions about 1.5cm deep.
step 3
Heat the oil in a medium frying pan over a medium-high heat. Fry the halloumi for 4-5 mins or until nicely golden on both sides. Transfer to a small tray, criss-cross side up, and pour over the excess oil left in the pan, followed by the maple syrup. Bake for 7 mins until nicely softened through the centre.
step 4
Transfer to a plate, pouring over any juices left in the tray, then spoon over the salsa. Serve while the halloumi is still warm.
