Air Fryer Reference
Halloumi
protein · fresh
- Temperature
- 400 °F
- 204 °C
- Total time
- 8 min
- 1 block halloumi (8–9 oz)
- Flip at
- 4 min
- flip once
- Internal temp
- —
- use visual cue
Doneness
Surfaces are deeply golden-brown with crisp edges; the cheese holds its shape (no melting or oozing); a sliced face shows soft, squeaky interior.
Oil & seasoning
Brush each slice lightly with olive oil; halloumi has natural fat but a light brush helps the crust.
Season with: black pepper, lemon zest, dried oregano, honey drizzle (after cooking).
Watch out for
- Pat the slices completely dry with paper towels — halloumi is brined and surface moisture stops it from browning.
- Do not salt halloumi — it is already salty from the brine. Adding salt makes it inedible.
- Single layer only. The slices need air contact on all faces to crust evenly.