This dish contains the following allergens: Milk/Dairy
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
Ingredients
2
blocks of halloumi (225g each)
75g
plain flour
1 tsp
sumac
1 tsp
za’atar
1
lemon
150g
natural Greek yogurt
2 tbsp
coriander, chopped
Cooking spray or oil
For the chilli corn butter
50g
butter, softened
2 tsp
tomato ketchup
1 tsp
honey
1/2 tsp
rose harissa
4
sweetcorn cobettes
Ingredients
2
blocks of halloumi (225g each)
2.63oz
plain flour
1 tsp
sumac
1 tsp
za’atar
1
lemon
5.25oz
natural Greek yogurt
2 tbsp
coriander, chopped
Cooking spray or oil
For the chilli corn butter
1.75oz
butter, softened
2 tsp
tomato ketchup
1 tsp
honey
1/2 tsp
rose harissa
4
sweetcorn cobettes
Utensils
Step 1
Drain halloumi and pat dry. Cut into thick fries.
Step 2
In a bowl, mix the flour and sumac, za’atar. Dip halloumi into the flour to lightly coat.
Step 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.
Step 4
Makechilli 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 cobettes with butter. Reserve remaining butter by placing in cling film, form into a sausage shape, wrap and chill whilst corn is cooking. Place corn onto crisper plate in zone 2 drawer. Insert drawer into unit.
Step 5
Select zone 1, select AIR FRY, set temperature to 200°C and time for 18 minutes. Select zone 2, select ROAST, set temperature to 180°C and time to 15 minutes. Select SYNC. START/STOP to begin.
Step 6
When zone 1 reaches 10 minutes, rearrange halloumi fries and sweetcorn. Repeat when zone 1 reaches 6 minutes
Step 7
Cut chilli butter into 4 and place on top of corn. Serve with halloumi topped with Greek yogurt swirled with chopped coriander
Spicy Halloumi Fries with Chilli Butter Sweetcorn Cobettes
Step 1 of 7
Drain halloumi and pat dry. Cut into thick fries.
Ingredients
2
blocks of halloumi (225g each)
75g
plain flour
1 tsp
sumac
1 tsp
za’atar
1
lemon
150g
natural Greek yogurt
2 tbsp
coriander, chopped
Cooking spray or oil
For the chilli corn butter
50g
butter, softened
2 tsp
tomato ketchup
1 tsp
honey
1/2 tsp
rose harissa
4
sweetcorn cobettes
Ingredients
2
blocks of halloumi (225g each)
2.63oz
plain flour
1 tsp
sumac
1 tsp
za’atar
1
lemon
5.25oz
natural Greek yogurt
2 tbsp
coriander, chopped
Cooking spray or oil
For the chilli corn butter
1.75oz
butter, softened
2 tsp
tomato ketchup
1 tsp
honey
1/2 tsp
rose harissa
4
sweetcorn cobettes
Step 2 of 7
In a bowl, mix the flour and sumac, za’atar. Dip halloumi into the flour to lightly coat.
Ingredients
2
blocks of halloumi (225g each)
75g
plain flour
1 tsp
sumac
1 tsp
za’atar
1
lemon
150g
natural Greek yogurt
2 tbsp
coriander, chopped
Cooking spray or oil
For the chilli corn butter
50g
butter, softened
2 tsp
tomato ketchup
1 tsp
honey
1/2 tsp
rose harissa
4
sweetcorn cobettes
Ingredients
2
blocks of halloumi (225g each)
2.63oz
plain flour
1 tsp
sumac
1 tsp
za’atar
1
lemon
5.25oz
natural Greek yogurt
2 tbsp
coriander, chopped
Cooking spray or oil
For the chilli corn butter
1.75oz
butter, softened
2 tsp
tomato ketchup
1 tsp
honey
1/2 tsp
rose harissa
4
sweetcorn cobettes
Step 3 of 7
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.
Ingredients
2
blocks of halloumi (225g each)
75g
plain flour
1 tsp
sumac
1 tsp
za’atar
1
lemon
150g
natural Greek yogurt
2 tbsp
coriander, chopped
Cooking spray or oil
For the chilli corn butter
50g
butter, softened
2 tsp
tomato ketchup
1 tsp
honey
1/2 tsp
rose harissa
4
sweetcorn cobettes
Ingredients
2
blocks of halloumi (225g each)
2.63oz
plain flour
1 tsp
sumac
1 tsp
za’atar
1
lemon
5.25oz
natural Greek yogurt
2 tbsp
coriander, chopped
Cooking spray or oil
For the chilli corn butter
1.75oz
butter, softened
2 tsp
tomato ketchup
1 tsp
honey
1/2 tsp
rose harissa
4
sweetcorn cobettes
Step 4 of 7
Makechilli 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 cobettes with butter. Reserve remaining butter by placing in cling film, form into a sausage shape, wrap and chill whilst corn is cooking. Place corn onto crisper plate in zone 2 drawer. Insert drawer into unit.
Ingredients
2
blocks of halloumi (225g each)
75g
plain flour
1 tsp
sumac
1 tsp
za’atar
1
lemon
150g
natural Greek yogurt
2 tbsp
coriander, chopped
Cooking spray or oil
For the chilli corn butter
50g
butter, softened
2 tsp
tomato ketchup
1 tsp
honey
1/2 tsp
rose harissa
4
sweetcorn cobettes
Ingredients
2
blocks of halloumi (225g each)
2.63oz
plain flour
1 tsp
sumac
1 tsp
za’atar
1
lemon
5.25oz
natural Greek yogurt
2 tbsp
coriander, chopped
Cooking spray or oil
For the chilli corn butter
1.75oz
butter, softened
2 tsp
tomato ketchup
1 tsp
honey
1/2 tsp
rose harissa
4
sweetcorn cobettes
Step 5 of 7
Select zone 1, select AIR FRY, set temperature to 200°C and time for 18 minutes. Select zone 2, select ROAST, set temperature to 180°C and time to 15 minutes. Select SYNC. START/STOP to begin.
Ingredients
2
blocks of halloumi (225g each)
75g
plain flour
1 tsp
sumac
1 tsp
za’atar
1
lemon
150g
natural Greek yogurt
2 tbsp
coriander, chopped
Cooking spray or oil
For the chilli corn butter
50g
butter, softened
2 tsp
tomato ketchup
1 tsp
honey
1/2 tsp
rose harissa
4
sweetcorn cobettes
Ingredients
2
blocks of halloumi (225g each)
2.63oz
plain flour
1 tsp
sumac
1 tsp
za’atar
1
lemon
5.25oz
natural Greek yogurt
2 tbsp
coriander, chopped
Cooking spray or oil
For the chilli corn butter
1.75oz
butter, softened
2 tsp
tomato ketchup
1 tsp
honey
1/2 tsp
rose harissa
4
sweetcorn cobettes
Step 6 of 7
When zone 1 reaches 10 minutes, rearrange halloumi fries and sweetcorn. Repeat when zone 1 reaches 6 minutes
Ingredients
2
blocks of halloumi (225g each)
75g
plain flour
1 tsp
sumac
1 tsp
za’atar
1
lemon
150g
natural Greek yogurt
2 tbsp
coriander, chopped
Cooking spray or oil
For the chilli corn butter
50g
butter, softened
2 tsp
tomato ketchup
1 tsp
honey
1/2 tsp
rose harissa
4
sweetcorn cobettes
Ingredients
2
blocks of halloumi (225g each)
2.63oz
plain flour
1 tsp
sumac
1 tsp
za’atar
1
lemon
5.25oz
natural Greek yogurt
2 tbsp
coriander, chopped
Cooking spray or oil
For the chilli corn butter
1.75oz
butter, softened
2 tsp
tomato ketchup
1 tsp
honey
1/2 tsp
rose harissa
4
sweetcorn cobettes
Step 7 of 7
Cut chilli butter into 4 and place on top of corn. Serve with halloumi topped with Greek yogurt swirled with chopped coriander
