Spicy Halloumi Fries with Chilli Butter Sweetcorn Cobettes
- Contains Dairy
Ingredients
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
Instructions
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
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.
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