Halloumi Loaded Wedges (HC)
Ingredients
- 160g potatoes, cut into wedges
- 1 tsp olive oil
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp mixed herbs
- Black pepper, to taste
- ½ courgette, sliced
- ½ red onion, sliced
- ½ red pepper, sliced
- ½ yellow pepper, sliced
- 70g halloumi, cubed
- 1 heaped tsp perinaise sauce
- Large handful mixed salad leaves
Instructions
Preheat the air fryer to 200°C.
Add the potato wedges to a bowl with the olive oil, smoked paprika, garlic powder, mixed herbs and black pepper. Toss well to coat.
Place the wedges in the air fryer basket and cook for 20–25 minutes, shaking halfway through, until golden and crispy.
After the wedges have cooked for around 10 minutes, add the courgette, red onion, red pepper and yellow pepper to a bowl. Season with a little black pepper and place them into the air fryer basket alongside the wedges.
Continue cooking for the remaining time until the vegetables are tender and lightly charred.
Meanwhile, heat a non-stick frying pan over medium heat. Add the halloumi cubes and cook for 2–3 minutes on each side until golden brown.
Arrange the salad leaves in a serving bowl.
Top with the crispy wedges and roasted vegetables.
Add the cooked halloumi and drizzle over the peri-naise sauce.
Serve immediately.
Note - If meal prepping, store the wedges, vegetables and halloumi separately in airtight containers in the fridge for up to 2 days. Reheat the wedges and vegetables in the air fryer until hot and crisp. For the best texture, cook the halloumi fresh when serving, or enjoy it cold.