Golden halloumi fries

Crisp outside, molten middle, ready in ten minutes. The best thing we have found to feed people standing up.

Halloumi is salty enough to need no seasoning and firm enough to hold its shape. The only real risk is overcooking, which turns it rubbery, so pull it the moment the edges turn golden.

Ingredients

Serves 4 · tap to check off

• 250g block halloumi, cut into thick fingers
• 1 tbsp cornflour
• 1 tsp dried oregano
• Honey and chilli flakes, to serve

Method

1. Dry. Pat the halloumi fingers dry, which helps the coating stick.
2. Coat. Toss with the cornflour and oregano until lightly dusted all over.
3. Air fry. Cook at 390°F for 10 minutes, turning once, until golden at the edges.
4. Serve. Drizzle with honey and scatter chilli flakes. Eat immediately.