Air-fryer clementine & chilli halloumi skewers

Method 1

Ingredients

1 clementine

zested and juiced

3 tbsp marmalade

(clementine, if possible)

1 tbsp triple sec

(optional)

chilli flakes

to taste

2 tsp vegetable oil

2 x 250g packs halloumi

sweet chilli sauce

or sriracha mayo, to serve

step 1

Put all of the ingredients except the halloumi and chilli sauce in a bowl with a good pinch each of salt and freshly ground black pepper. Mix together, then set aside.

step 2

Cut both of the halloumi blocks down the centre through the natural split, then cut each half into eight cubes (you’ll have about 32 in total). Put the halloumi in the bowl with the clementine marinade, stir to coat, then cover and chill for at least 3 hrs, or overnight.

step 3

Remove the halloumi from the marinade, then thread about three blocks onto a mini metal skewer. The uncooked skewers will keep frozen in an airtight container for up to three months. Heat the air-fryer to 200C. Cook the skewers in a single layer for 6-8 mins until golden, turning halfway. If frozen, cook for 5 mins at 180C, then a further 4-6 mins at 200C. Serve with your choice of dip.

Recipe tip

You can boil the marinade until thick to create a sauce for dipping.

Method 2

Ingredients:

- 1 block of halloumi cheese, cut into cubes

- 2 clementines, peeled and segmented

- 1-2 red chilies, sliced

- 1 tablespoon of olive oil

- Salt and pepper to taste

- Skewers

Instructions:

1. Preheat your air fryer to 400°F (200°C).

2. Thread the halloumi cubes, clementine segments, and chili slices onto the skewers, alternating between the ingredients.

3. Brush the skewers with olive oil and season with salt and pepper.

4. Place the skewers in the air fryer basket, making sure they are not overcrowded.

5. Air fry the skewers for about 8-10 minutes, or until the halloumi is golden brown and slightly crisp.

6. Serve hot and enjoy your delicious air-fryer clementine and chili halloumi skewers!

Comments

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