You’ll Need
Main
1 flatbread or large naan
120g halloumi, sliced
½ red pepper, sliced
½ small courgette, sliced
¼ small red onion, sliced
1 clove garlic, finely sliced
1 tsp olive oil
½ tsp dried oregano
Salt and black pepper
Garlic Yoghurt
2 tbsp Greek yoghurt
½ clove garlic, finely grated
1 tsp lemon juice
Pinch of salt
To Finish
Small handful of chopped fresh parsley
Lemon wedge
Optional but Dangerous
Chilli flakes
Sweet chilli sauce
Crumbled feta
Olives
Jalapeños
Method
Preheat your air fryer to 200°C.
Toss the pepper, courgette, onion and garlic with the olive oil, oregano, salt and black pepper.
Place the vegetables into a foil tray or heatproof dish and cook for 8 minutes, stirring halfway through.
Lay the halloumi slices over the vegetables.
Return to the air fryer and cook for another 8–10 minutes, until the halloumi is deeply golden and the vegetables are lightly caramelised.
While everything cooks, mix together the Greek yoghurt, garlic, lemon juice and a pinch of salt.
Warm the flatbread in the air fryer for 1 minute.
Spoon the garlic yoghurt over the warm flatbread.
Top with the roasted vegetables and golden halloumi.
Finish with chopped parsley, a squeeze of lemon and any optional toppings before serving.