Air Fryer Halloumi

Air fryer halloumi is the easiest way I know to get golden, crispy chunks with a soft, squeaky middle, and all it takes is one block of halloumi, no oil and 12 minutes.

If you love it in a curry, my crispy halloumi curry stirs it in right at the end so it stays crunchy, or try my chorizo and halloumi pasta for a speedy weeknight bowl.

I've been cooking halloumi like this for years, and honestly, I don't know how I haven't shared it yet.

Maybe it's because it feels almost too simple to call it a recipe, but there are still a couple of things that can go wrong with it. So this is exactly how I do it.

You don't need any oil or seasoning here, since halloumi is salty enough on its own and releases a little fat as it cooks.

I cut it into chunky cubes instead of slicing it, which gives you crispy edges on every side while the middle stays soft. Look at that golden crunch!

I add these to salads, stir them into curries or eat them as is with a drizzle of hot honey, which is what you can see in the photos. Trust me, that last one disappears fast.

What you'll need

Halloumi - One standard block straight from the fridge, drained and cut into chunky cubes. Reduced-fat halloumi works too but won't brown quite as nicely.

Hot honey (optional) - For dipping or drizzling, either store-bought or plain honey warmed with a pinch of chili flakes.

How to make air fryer halloumi

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Drain any liquid from the pack and cut the halloumi into chunky cubes. There's no need to pat it dry or brush it with oil.

Heat your air fryer to 200°C (400°F) and spread the cubes out in a single layer. Leave a little space between them so the hot air can reach every side.

Air fry for 12 minutes, flipping the cubes halfway through. You're looking for deep golden edges with a few darker, crispy spots.

Let them sit in the basket for a minute before tipping them out, as they release more easily once they've settled. Serve straight away while they're crisp, with hot honey for dipping or tossed through whatever you're making.

Substitutions and variations

• Hot honey halloumi - Drizzle the hot cubes with hot honey, or make a quick version by warming honey with chili flakes.
• Add a seasoning - Toss the cubes with smoked paprika, za'atar or dried oregano as soon as they come out.
• Fries or slices - Cut thick fingers for dipping or thinner slices for sandwiches, and start checking a couple of minutes earlier.

What to serve with air fryer halloumi

• Tossed through a roasted vegetable salad with quinoa
• Stirred into an easy green lentil curry just before serving
• On their own with a little bowl of hot honey

Leftovers and storage

• Keep in an airtight container in the fridge for up to 3 days.
• Reheat in the air fryer at 200°C (400°F) for 2-3 minutes until crisp again (the microwave makes it rubbery).
• Cooked halloumi doesn't freeze well, so I wouldn't recommend it. You can freeze the uncooked block instead and thaw it overnight in the fridge.

If you've tried this air fryer halloumi recipe, please rate it and leave a comment below! I'd love to hear how it turned out.

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