Ingredients
360g haloumi
2 eggs
75g plain flour
1 tbs dried oregano
1 tbs smoked paprika
Freshly milled pepper
60g coarse breadcrumbs
1kg assorted tomatoes, sliced
60ml extra virgin olive oil
2 tbs sherry vinegar
Pinch of sugar
Sea salt & freshly milled pepper
Soft herbs, to garnish
Method
Preheat air fryer to 200C. Cut haloumi into 1½ cm thick baton. Pat dry. Place three bowls in the bench. In the first add the eggs a beat to combine.
In the second bowl, combine the flour, oregano, paprika and a generous amount of pepper.
In the third, combine the breadcrumbs and salt. Dip the haloumi ‘fries’ in the flour, shake off excess. Dip in egg, allow excess to drip off. Coat in breadcrumbs, pressing to adhere, then place on tray.
Spray the air fryer basket and the fries with oil and cook for 4-5 minutes or until crisp and golden. Lay tomatoes on a platter and season, Whisk olive oil, vinegar and sugar and drizzle over the tomatoes, Spoon over some of the basil mayo and serve the rest on the side. Arrange haloumi chips on top and garnish with herbs.
Basil mayo
1 bunch of basil
Sea salt & freshly milled pepper
Spritz of lemon
3 tbs of mayo
2 tbs milk
Method
Blitz basil in a small food processor until finely chopped. Add lemon, mayo and milk and blitz again to a smooth sauce.
