Halloumi, Tomato & Za'atar Plate
Thick halloumi slices sit on a bed of cherry tomatoes; the tomatoes collapse into their own dressing while the cheese takes on a blistered gold crust.
Why it works
Halloumi holds its shape above 200°C because the curd is heated before it is brined, so it browns rather than melting into a puddle. The za'atar is stirred through oil and spooned over at the end — the sesame and dried thyme in it would scorch and turn bitter in the basket.
Method
- Heat the air fryer to 200°C (400°F).
- Pat the halloumi slices properly dry on a clean cloth — surface brine is what stops them colouring. Toss the tomatoes with the tablespoon of olive oil and spread them across the basket, then lay the halloumi on top in a single layer.
- Air fry for 8 minutes. There is no need to turn the slices. They are ready when the tops are deep gold and firm and most of the tomato skins have split and slumped.
- While the basket runs, stir the za'atar, extra virgin oil and lemon juice together in a small bowl with a pinch of salt.
- Slide the halloumi onto a platter, tumble the tomatoes and their juices around it, and spoon the za'atar oil over everything. Add the cucumber and mint, and serve with lemon wedges and flatbread.
For the toddler
Halloumi is brine through and through, so leave it off their plate and give them the roasted tomatoes, warm flatbread and a little of the za'atar oil instead, or a slice of the halloumi rinsed and soaked in cold water for a minute if they want what everyone else has. Quarter the tomatoes lengthways once they come out of the basket, and cut the cucumber into soft finger-length strips rather than chunks.
How the toddler notes workChef’s notes
Firm feta in a block behaves similarly but needs only 6 minutes. Cherry tomatoes on the vine look better and taste the same.
Slice the halloumi and leave it uncovered on a plate in the fridge overnight; it dries out and browns faster.
A soft-boiled egg each, or a spoonful of cooked green lentils dressed with the same za'atar oil.
Halloumi turns squeaky and tough once cold. Chop it small and fry it back to life in a dry pan for a minute.