Air-Fryer Halloumi with Garlicky Harissa Chickpeas

Method

1. Step 1 of 14

   Set the air fryer to 200°C to preheat for 3 minutes.

   200 °C / 392 °F3 min

   2003

2. Step 2 of 14

   Cut the halloumi into 1 cm thick slices and pat them dry.

   • halloumi

3. Step 3 of 14

   Toss the halloumi slices with 1 tbsp of the olive oil.

   • halloumi
   • olive oil

4. Step 4 of 14

   Air fry the halloumi at 200°C for 8 minutes, turning once, until golden and crisp at the edges.

   • halloumi
   200 °C / 392 °F8 min

5. Step 5 of 14

   Meanwhile, slice the red onion into thin half-moons.

   • red onion

   

6. Step 6 of 14

   Mince the garlic.

   • garlic

   

7. Step 7 of 14

   Halve the cherry tomatoes.

   • cherry tomatoes

   

8. Step 8 of 14

   Drain and rinse the chickpeas.

   • chickpeas

   

9. Step 9 of 14

   Heat the remaining 1 tbsp olive oil in a frying pan over medium heat and soften the onion for 4 minutes.

   • olive oil
   • red onion
   4 min

   

10. Step 10 of 14

    Add the garlic and cumin and stir for 30 seconds until fragrant.

    • garlic
    • ground cumin
    1 min

    

11. Step 11 of 14

    Stir in the harissa, tomatoes and chickpeas and cook for 5 minutes until the tomatoes collapse.

    • harissa paste
    • cherry tomatoes
    • chickpeas
    5 min

    

12. Step 12 of 14

    Fold in the spinach and cook until just wilted, then season with salt, pepper and a squeeze of lemon.

    • baby spinach
    • salt
    • black pepper
    • lemon

13. Step 13 of 14

    Warm the flatbreads in the air fryer for 1 minute once the halloumi is out.

    • flatbreads
    200 °C / 392 °F1 min

14. Step 14 of 14

    Spoon the chickpeas onto plates, top with halloumi and serve with the flatbread and lemon wedges.

    • chickpeas
    • halloumi
    • flatbreads
    • lemon