
Halloumi chips with yogurt & pomegranate
- Silvana Franco
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Serves 4 as a starter or snack
Easy
Prep: 15 mins
Cook: 10 mins - 12 mins
A star rating of 4.5 out of 5.2 ratingsRate
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Toss halloumi sticks in seasoned flour, then bake in the air fryer for a crisp finish. Serve with garlic and coriander yogurt on the side for dipping
Gluten-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp rice flour
-
½ tsp pul biber
(Aleppo pepper)
-
250g block halloumi
-
1 tbsp olive oil
-
200g Greek strained yogurt
-
1 small garlic clove
finely grated or crushed
-
2 tbsp finely chopped coriander
plus extra leaves to serve
-
1 tbsp pomegranate molasses
(or sour cherry molasses)
-
2 tbsp pomegranate seeds
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Nutrition: Per serving
- kcal286
- fat20g
- saturates12g
- carbs9g
- sugars6g
- fibre1g
- protein17g
- salt2.1g
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Method
-
step 1
Heat the air fryer to 180C. Combine the flour and pul biber in a shallow bowl. Cut the halloumi into wide chips and pat dry.
-
step 2
Drizzle the oil over the halloumi chips and mix to coat, then roll in the seasoned flour. Put the chips in the fryer basket and cook for 10-12 mins, turning halfway through, until crisp and golden.
-
step 3
Meanwhile, stir together the yogurt, garlic and coriander, then season to taste. Transfer to a shallow bowl and drizzle with the molasses. Sprinkle over the pomegranate seeds and coriander leaves.
-
step 4
Serve the halloumi chips with the yogurt on the side for dipping.
Recipe from Good Food magazine, Air fryer Christmas 2024
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A star rating of 4.5 out of 5.2 ratings
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