Smashed Potato & Halloumi Bowls
Directions
- 1Cut up your potatoes into cubes.
- 2Boil the potatoes for 15-20 minutes or until soft.
- 3Drain the potatoes and pop onto a tray.
- 4Crush the potatoes with the back of a glass and drizzle with olive oil.
- 5Season the potatoes with garlic, salt & pepper, dried parsley & smoked paprika.
- 6Air-fry the seasoned potatoes for around 20 minutes or until crispy.
- 7In the meantime, slice up your halloumi.
- 8Pan fry the halloumi until golden brown on each side.
- 9Prep your tzatziki style dressing by mixing together yoghurt, dried mint, grated cucumber and salt & pepper.
- 10Slice up the lettuce and remaining cucumber.
- 11Once the potatoes are cooked, layer everything into a bowl.
- 12Add some peri peri sauce and pickled red onions.
Ingredients
- 2 Large Potatoes
- 2 tbsp Olive Oil
- Salt & Pepper
- 2 tsp Garlic Granules
- 1 tsp Dried Parsley
- 2 tsp Smoked Paprika
- 225 g Halloumi
- Baby Gem Lettuce
- 2 tbsp Yoghurt
- 0.5 Cucumber
- 0.5 tsp Dried Mint
- 1 tbsp Peri Peri Sauce
- Pickled Red Onions
Equipment
air fryertrayglasspanbowlairtight container
Tips
- For crispy potatoes, boil for 15-20 minutes, crush, season, and air-fry for about 20 minutes.
- Leftovers can be stored separately in an airtight container; heat potatoes and halloumi before assembling.
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