Air fryer halloumi with roasted veg
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 1
Lots of colourful roasted vegetables and grilled halloumi topped with a simple sweet and spicy harissa dressing for some serious hot honey vibes, with none of the effort.
It's a generous meal, so you'll only need the flatbreads if you're particularly hungry.
This recipe is part of an air fryer meal plan for one.
Each serving provides 867 kcal, 33.5g protein, 54.7g carbohydrate (of which 48.1g sugars), 54.8g fat (of which 22.5g saturates), 10.3g fibre and 3.46g salt.
Ingredients
- 150g/5½oz sweet potato, cut into 2cm/¾in chunks
- 1 small red pepper, seeds removed and cut into 2cm/¾in chunks
- 1 medium courgette (around 175g/6oz), quartered lengthways and cut into 1.5cm/⅝in chunks
- 1 tbsp extra virgin olive oil
- ½ medium red onion (or 1 very small red onion), cut into 6 wedges
- 75g/2½oz cherry tomatoes
- 110g/4oz halloumi, drained and cut into 3 slices (see Recipe Tips)
- pinch dried thyme
- sea salt and freshly ground black pepper
- fresh mint leaves and warm flatbread, to serve (optional)
For the dressing
- 2 tsp harissa, preferably rose harissa
- 1 tbsp runny honey
- 1 tbsp extra virgin olive oil
- 1 tsp fresh lemon juice
Method
Put all the vegetables (except the onion and tomatoes) in a large bowl with 2 tsp of the olive oil, a good pinch of salt and plenty of black pepper. Toss together well.
If necessary, preheat your air fryer at 200C for 3 minutes, or until it reaches temperature. Scatter the oiled vegetables over the crisper plate. Cook at 200C for 5 minutes, then turn or toss.
Toss the onion and tomatoes with the remaining oil and scatter on top of the part-roasted vegetables. Cook for 5 minutes at 200C or until the vegetables are softened and lightly browned.
Whisk all the dressing ingredients together in a small bowl and set aside.
Season the halloumi with black pepper and a little thyme on both sides. Toss all the vegetables together and place the halloumi on top. Cook for 4 minutes at 200C or until the halloumi is hot and lightly browned.
Transfer the halloumi and vegetables to a warm dish or plate and drizzle with the dressing. Scatter with fresh mint leaves and serve with a warmed flatbread, if you like.
Recipe tips
You can peel the sweet potato or leave the skin on if you prefer. A small–medium sweet potato is around 150g/5½oz.
Halloumi is usually sold in 225g packs that need to be drained before slicing into roughly 1cm/½in thick pieces. If you aren’t using all the cheese at once, you can reserve the liquid and keep the remaining halloumi in it, covered in the fridge for up to 2 days. Alternatively, drain, wrap in kitchen foil and freeze for up to 1 month.
This recipe was tested using a 4–litre capacity air fryer. If yours has a much larger or smaller capacity, you will need to adjust the cooking times.
