Halloumi in the airfryer
Halloumi in the airfryer gets a golden, crispy crust on the outside and a soft, salty core — perfect as a warm appetizer in under a quarter of an hour.
Equipment
- 1 Air fryer
- 1 Cutting board
- 1 Knife
- 1 Brush
Ingredients
- 500 g halloumi Patted dry
- 1 tbsp olive oil For brushing
- 1 tsp dried oregano
1 tsp paprika Sweet- 0.5 tsp freshly ground black pepper
- 1 pcs lemon In wedges
- 2 tbsp honey For drizzling
- 1 tbsp fresh mint leaves Roughly chopped
Instructions
Preparation
- Pat 500 g halloumi thoroughly dry with paper towels and cut the cheese into 1-1.5 cm thick slices.
- Brush the slices on both sides with 1 tbsp olive oil and sprinkle 1 tsp dried oregano, 1 tsp paprika and 0.5 tsp freshly ground black pepper evenly over the top.
Cooking in the airfryer
- Preheat the airfryer to 200 °C on the convection setting.
- Place the halloumi slices in a single layer in the basket without overlapping. Cook for 6-8 minutes, until they are golden and crispy on the surface. Turn the slices halfway through for an even crust on both sides.
Serving
- Place the warm halloumi slices on a plate, drizzle 2 tbsp honey over them and sprinkle with 1 tbsp fresh mint leaves. Serve immediately with 1 pcs lemon in wedges on the side.
Notes
Tips for the perfect result:
Halloumi has a high melting point and holds its shape even at high heat — that's precisely why the cheese develops its characteristic crispy crust on the outside and a soft, salty core. Pat the cheese thoroughly dry before frying; excess moisture prevents the crust from forming properly. Variation:
Swap the mint for fresh thyme or cilantro, or drizzle with chili oil and a little flaky salt instead of honey. Halloumi cubes on metal skewers together with bell pepper and zucchini make a quick vegetarian grilled appetizer. Serving:
Serve as a warm appetizer with a fresh salad, watermelon in cubes or as part of a mezze board with hummus, olives and warm pita bread.
Halloumi has a high melting point and holds its shape even at high heat — that's precisely why the cheese develops its characteristic crispy crust on the outside and a soft, salty core. Pat the cheese thoroughly dry before frying; excess moisture prevents the crust from forming properly. Variation:
Swap the mint for fresh thyme or cilantro, or drizzle with chili oil and a little flaky salt instead of honey. Halloumi cubes on metal skewers together with bell pepper and zucchini make a quick vegetarian grilled appetizer. Serving:
Serve as a warm appetizer with a fresh salad, watermelon in cubes or as part of a mezze board with hummus, olives and warm pita bread.
Nutrition
Calories: 455kcalCarbohydrates: 12gProtein: 24gFat: 35gSaturated fat: 22gPolyunsaturated fat: 1gMonounsaturated fat: 9gCholesterol: 85mgSodium: 1300mgPotassium: 120mgFiber: 1gSugar: 9gVitamin A: 900IUVitamin C: 5mgCalcium: 850mgIron: 1mgNet carbohydrates: 11g
