Spicy Halloumi Chips & Chilli Corn On the Cob

PREP: 20 MINUTES | AIR FRY: 18 MINUTES | ROAST: 15 MINUTES | MAKES: 4 SERVINGS

 

Ingredients

Halloumi Chips

2 blocks halloumi (225g each)

75g plain flour

1 teaspoon sumac

1 teaspoon za’atar

150g natural Greek yogurt

2 tablespoon coriander, chopped

Cooking spray or oil

Chilli Corn on the Cob

50g butter, softened

2 teaspoons tomato ketchup

1 teaspoon honey

½ teaspoon rose harissa

4 sweetcorn cobettes

 

Directions

1. Drain halloumi and pat dry. Cut into thick chips.

2. In a bowl, mix the flour, sumac and za'atar. Dip halloumi into the mix to lightly coat.

3. Insert crisper plates into both drawers. Liberally spray drawer 1 with cooking spray or oil, add halloumi and spray with oil. Insert drawer into unit.

4. Make chilli butter: In a bowl, place butter, tomato ketchup, honey and harissa, beat together till smooth. Using a pastry brush, or back of a teaspoon, brush each cobette with butter. Reserve remaining butter by placing in cling film, form into a sausage shape, wrap and chill whilst corn is cooking. Place corn on to crisper plate in zone 2 drawer. Insert drawer into unit.

5. Select zone 1, select AIR FRY, set temperature to 200°C and time for 26 minutes. Select zone 2, select ROAST, set temperature to 180°C and time to 15 minutes. Select SYNC. START/STOP to begin.

6. When zone 1 time reaches 10 minutes, rearrange halloumi chips and sweetcorn. Repeat when zone 1 time reaches 6 minutes.7Cut chilli butter into 4 and place on top of corn. Serve with halloumi topped with Greek yogurt swirled with chopped coriander.