Halloumi chips with yogurt & pomegranate
Serves 4 as a starter or snack
Easy
Prep:
Cook: -
Toss halloumi sticks in seasoned flour, then bake in the air fryer for a crisp finish. Serve with garlic and coriander yogurt on the side for dipping
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- 2 tbsp rice flour
- ½ tsp pul biber(Aleppo pepper)
- 250g block halloumi
- 1 tbsp olive oil
- 200g Greek strained yogurt
- 1 small garlic clovefinely grated or crushed
- 2 tbsp finely chopped corianderplus extra leaves to serve
- 1 tbsp pomegranate molasses(or sour cherry molasses)
- 2 tbsp pomegranate seeds
Nutrition: Per serving
- kcal286
- fat20g
- saturates12g
- carbs9g
- sugars6g
- fibre1g
- protein17g
- salt2.1g
Method
step 1
Heat the air fryer to 180C. Combine the flour and pul biber in a shallow bowl. Cut the halloumi into wide chips and pat dry.
step 2
Drizzle the oil over the halloumi chips and mix to coat, then roll in the seasoned flour. Put the chips in the fryer basket and cook for 10-12 mins, turning halfway through, until crisp and golden.
step 3
Meanwhile, stir together the yogurt, garlic and coriander, then season to taste. Transfer to a shallow bowl and drizzle with the molasses. Sprinkle over the pomegranate seeds and coriander leaves.
step 4
Serve the halloumi chips with the yogurt on the side for dipping.
