Overview
- Serves 4
- Preparation Time 20 minutes
- Bake Time 18 minutes
- Compatability Medium
Nutritions
- Protein 23g
- Fibre 3g
- Sugar 7g
- Calories 530kcal
- Drain halloumi and pat dry. Cut into thick chips.
- In a bowl, mix the flour, sumac and za'atar. Dip halloumi into the mix to lightly coat.
- 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.
- 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.
- 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.
- 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.
