Servings 4depends whether it's a main or a starter (and how hungry those 2-4 are)
Equipment
Airfryer
Silicone-ended tongs
Ingredients
1red onioncut into wedges (not too thin and not too thick)
1red peppersliced
2courgettessliced not too thick, not too thin. About half a centimetre. I peel them as I find the peel has a strong taste but you don’t have to. You can save the peel for my vegetable stock paste
Extra Virgin Olive Oil1 tablespoon approx.
5-6medium cherry tomatoes on the vine. More if they’re baby tomatoes 🍅
1block of halloumi cheesesliced
Instructions
Place the sliced red onion, pepper and courgettes in the basket of the airfryer, drizzle in extra virgin olive oil and toss to coat: 10 minutes 200°C / 390 F. No need to preheat.
1 red onion, 1 red pepper, 2 courgettes, Extra Virgin Olive Oil
Take drawer out. Toss with silicone tongs. Add salt and pepper. Pop cherry tomatoes on vine on top: 5 minutes at 200°C / 390 F
5-6 medium cherry tomatoes on the vine. More if they’re baby tomatoes 🍅
Toss with silicone tongs. Pop halloumi slices on top. 5 minutes at 200°C / 390 F
1 block of halloumi cheese
Toss with silicone tongs. 3 more minutes at 200°C / 390 F. Serve.
Notes
Really nice sprinkled with sesame seeds or you can coat the halloumi sliced with sesame seeds before adding or add the sesame seeds when tossing with the silicone tongs before adding the halloumi.Delicious served with lemon wedges to drizzle over before eating