Spicy Halloumi Chips & Chilli Corn On the Cob

Turn up the heat with this spicy halloumi chips and chilli corn on the cob recipe, designed for dual-drawer air fryers to make snacking irresistibly easy and delicious!

1. Drain halloumi and pat dry. Cut into thick chips.
   
   
2. In a bowl, mix the flour, sumac and za'atar. Dip halloumi into the mix to lightly coat.
   
   
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.
   
   
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 cobette with butter. Reserve remaining butter by placing in cling film, form into a sausage shape, wrap and chill whilst corn is cooking. Place corn on to crisper plate in zone 2 drawer. Insert drawer into unit.
   
   
5. Select zone 1, select AIR FRY, set temperature to 200°C and time for 26 minutes. Select zone 2, select ROAST, set temperature to 180°C and time to 15 minutes. Select SYNC. START/STOP to begin.
   
   
6. When zone 1 time reaches 10 minutes, rearrange halloumi chips and sweetcorn. Repeat when zone 1 time reaches 6 minutes.7Cut chilli butter into 4 and place on top of corn. Serve with halloumi topped with Greek yogurt swirled with chopped coriander.