Mains, Sides, Vegetarian

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

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

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

Step 4 of 7

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 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

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

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

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

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

Cooking method:

Ninja Foodi