Mains, Sides, Vegetarian

Spicy Halloumi Fries with Chilli Butter Sweetcorn Cobettes

Cooking method:

Ninja Foodi
  • Prep Time: 20 mins
  • Total time: 53 mins
  • Skill Easy
  • Serves 4 people

Spicy Halloumi Fries with Chilli Butter Sweetcorn Cobettes


Tip: Allergy Advice

This dish contains the following allergens: Dairy



  • 2 blocks of halloumi (225g each)
  • 75g plain flour
  • 1 tsp sumac
  • 1 tsp za’atar
  • 1 lemon
  • 150g natural Greek yogurt
  • 2 tbsp coriander, chopped
  • Cooking spray or oil

For the chilli corn butter

  • 50g butter, softened
  • 2 tsp tomato ketchup
  • 1 tsp honey
  • 1/2 tsp rose harissa
  • 4 sweetcorn cobettes

Cooking mode

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  • Step 1

    Drain halloumi and pat dry. Cut into thick fries. 

  • Step 2

    In a bowl, mix the flour and sumacza’atar. Dip halloumi into the flour to lightly coat.  

  • Step 3

    Insert crisper plates into both drawers. Liberally spray drawer 1 with cooking spray or oil, add halloumi and spray with oil. Insert drawer into unit. 

  • Step 4

    Make chilli butter: In a bowl, place butter, tomato ketchup, honey and harissa, beat together till smooth. Using a pastry brush, or back of a teaspoon, brush each cobettes with butter. Reserve remaining butter by placing in cling film, form into a sausage shape, wrap and chill whilst corn is cooking. Place corn onto crisper plate in zone 2 drawer. Insert drawer into unit. 

  • Step 5

    Select zone 1, select AIR FRY, set temperature to 200°C and time for 18 minutes. Select zone 2, select ROAST, set temperature to 180°C and time to 15 minutes. Select SYNC. START/STOP to begin.  

  • Step 6

    When zone 1 reaches 10 minutes, rearrange halloumi fries and sweetcorn. Repeat when zone 1 reaches 6 minutes 

  • Step 7

    Cut chilli butter into 4 and place on top of corn. Serve with halloumi topped with Greek yogurt swirled with chopped coriander