Halloumi chips with yogurt & pomegranate
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Halloumi chips with yogurt & pomegranate

By Silvana Franco

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

  • Prep:15 mins
    Cook:12 mins
  • Easy

Nutrition per serving

  • kcal 286
  • fat 20g
  • saturates 12g
  • carbs 9g
  • sugars 0g
  • fibre 1g
  • protein 17g
  • salt 2.1g

Ingredients

  • 2 tbsp rice flour
  • ½ tsp pul biber (Aleppo pepper)
  • 250g block halloumi
  • 1 tbsp olive oil
  • 200g Greek strained yogurt
  • 1 small garlic clove , finely grated or crushed
  • 2 tbsp finely chopped coriander , plus extra leaves to serve
  • 1 tbsp pomegranate molasses (or sour cherry molasses)
  • 2 tbsp pomegranate seeds

Method

  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.

  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.

  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.

  4. Serve the halloumi chips with the yogurt on the side for dipping.

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