Air Fryer Crispy Halloumi with Quinoa Tabbouleh

Name: Air Fryer Crispy Halloumi with Quinoa Tabbouleh
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup (185 g) quinoa, uncooked; 2 cups (475 ml) vegetable broth or water; 2 cups (60 g) fresh flat-leaf parsley, finely chopped; 1½ cups (225 g) cherry tomatoes, quartered; 1 whole (280 g) cucumber, diced; 2 whole lemons, juice and zest; ½ whole (70 g) red onion, minced (optional); ¼ cup (6 g) fresh mint, chopped (optional); 4 tablespoons (60 ml) extra-virgin olive oil; ¾ teaspoon (4½ g) salt; black pepper, freshly ground, or to taste (optional); 14 oz (400 g) halloumi cheese, sliced into 1/2-inch (1.3 cm) thick rounds or batons

From the MyKitchenBank Kitchen

Crispy halloumi cheese takes center stage in this vibrant Mediterranean dish, air-fried until golden and squeaky, then served alongside a fresh, herb-forward quinoa tabbouleh. The salad is loaded with chopped parsley, cherry tomatoes, cucumber, and bright lemon juice. It's satisfying as a vegetarian main or elegant as an appetizer—ready in under an hour.

Prep: 15 min
Cook: 23 min
Wait: 12 min
Total: 50 min
Makes: Serves 4 as an appetizer or light main course

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Ingredients

4 servings

For the Tabbouleh
1 cup (185 g) quinoa, uncooked
2 cups (475 ml) vegetable broth or water
2 cups (60 g) fresh flat-leaf parsley, finely chopped
1½ cups (225 g) cherry tomatoes, quartered
1 whole (280 g) cucumber, diced
2 whole lemons, juice and zest
½ whole (70 g) red onion, minced (optional)
¼ cup (6 g) fresh mint, chopped (optional)
4 tablespoons (60 ml) extra-virgin olive oil
¾ teaspoon (4.5 g) salt
black pepper, freshly ground, or to taste (optional)
For the Crispy Halloumi
14 oz (400 g) halloumi cheese, sliced into 1/2-inch (1.3 cm) thick rounds or batons

Equipment (9)

Medium saucepan with lid
Large mixing bowl
Air fryer (2–3 quart capacity)
Sharp knife and cutting board
Measuring cups and spoons
Fork (for fluffing quinoa)
Microplane or zester (for lemon zest)
Paper towels
Wooden spoon or kitchen tongs

Steps

Before you start

Read through the recipe to understand the timing—vegetable prep happens while quinoa cooks
Measure all ingredients and wash vegetables before you start
Locate your air fryer and have paper towels on hand for drying halloumi

1
Cook the Quinoa
- Rinse 1 cup (185 g) quinoa thoroughly under cold running water until the water runs clear.
- In a medium saucepan, combine the rinsed quinoa with 2 cups (475 ml) vegetable broth or water.
- Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover with a lid, and simmer for 15 minutes until the liquid is absorbed and the grains appear fluffy and translucent.
- Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- Spread the quinoa on a plate to cool to room temperature (about 10–15 minutes) while you prepare the other components.
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Ready when: Quinoa grains are fluffy and translucent, liquid is completely absorbed
Tip: Rinsing quinoa removes saponins that can taste bitter. Don't skip this step.
2
Prepare the Vegetables
- While the quinoa cooks (starting immediately), rinse and quarter 1.5 cups (225 g) cherry tomatoes into a large mixing bowl.
- Dice 1 cucumber (280 g) and add to the bowl.
- Finely chop 2 cups (60 g) fresh flat-leaf parsley, then add to the bowl.
- If using, mince 0.5 red onion (70 g) and add to the bowl.
- If using, chop 0.25 cup (6 g) fresh mint and add to the bowl.
- Set the bowl aside until ready to assemble the tabbouleh.
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Ready when: Vegetables are chopped to size and ready to be combined
Tip: Chop vegetables while the quinoa cooks to save time. Keep them in the bowl to avoid extra dishes.
3
Prepare the Halloumi
- Cut 14 oz (400 g) halloumi cheese into 0.5-inch (1.3 cm) thick slices or batons, depending on your preference.
- Pat each piece thoroughly dry with paper towels—this step is essential for achieving a crispy exterior.
- Place the halloumi pieces in a bowl and toss gently with 1 tablespoon (15 ml) olive oil, 0.25 teaspoon salt, and a pinch of black pepper.
- Ensure each piece is lightly coated.
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Ready when: Halloumi is cut to uniform thickness and lightly coated with oil and seasonings
Tip: Moisture on the halloumi surface prevents crisping. Dry it thoroughly with paper towels before oiling.
4
Air Fry the HalloumiOven 375°F / 190°C
- Preheat your air fryer to 375°F (190°C) for 2–3 minutes.
- Arrange the seasoned halloumi pieces in a single layer in the air fryer basket, leaving space between each piece for hot air to circulate.
- (You may need to fry in two batches if your basket is small.) Air fry at 375°F (190°C) for 8–10 minutes, shaking the basket halfway through.
- The halloumi is done when it's golden brown and crispy on the outside, with a melted center.
- Transfer the hot halloumi to a plate lined with paper towels to drain any excess oil.
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Ready when: Halloumi is golden brown and crispy on the outside; squeaks slightly when bitten, interior is warm and beginning to soften
Tip: Don't overcrowd the basket—halloumi needs circulating air to crisp evenly. If needed, fry in batches.
5
Assemble the Tabbouleh
- Once the quinoa has cooled to room temperature, add it to the bowl with the prepared vegetables.
- Juice the 2 lemons (you should have about 0.25 cup or 60 ml) and pour the juice directly into the bowl.
- Using a microplane or zester, zest both lemons and add the zest to the bowl.
- Drizzle with 3 tablespoons (45 ml) extra-virgin olive oil and season with 0.5 teaspoon salt and 0.25 teaspoon black pepper (or to taste).
- Toss the salad gently but thoroughly with two spoons or forks, until all components are evenly coated in the dressing and flavors begin to meld.
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Ready when: All vegetables and quinoa are evenly coated with lemon dressing
Tip: Toss gently to avoid crushing the cooked quinoa grains. Mix just before serving so the salad stays fresh and bright.
6
Serve
- Divide the quinoa tabbouleh among 4 serving plates or a shared platter.
- Top each portion with warm, crispy halloumi pieces, distributing them evenly.
- Serve immediately while the halloumi is still warm and at its crispiest.
- A squeeze of fresh lemon on top is a nice finishing touch.
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Tip: Serve halloumi while it's still warm. It loses its crispy texture as it cools, so timing is important.

Good to know

Tips

Tabbouleh is traditionally parsley-heavy—aim for more herb than vegetable for the most authentic flavor.
Air fryer temperatures and times vary by brand. Start checking halloumi at 7 minutes; adjust timing as needed.
Halloumi has a high melting point, so it won't turn into a puddle like mozzarella. This makes it ideal for high-heat cooking.
For a heartier dish, serve the tabbouleh over mixed greens or alongside warm pita bread and hummus.

Make ahead

The tabbouleh can be prepared 1–2 hours ahead and stored in an airtight container in the refrigerator; flavors will deepen as it sits. Bring to room temperature before serving. Prepare the halloumi and fry it fresh right before serving for the best crispy texture.

Storage & reheating

Leftover tabbouleh keeps in an airtight container in the refrigerator for up to 3 days. Halloumi can be refrigerated separately for up to 2 days and reheated in a 350°F (175°C) oven for 5 minutes to restore some crispness, though it's best fresh. Both components can be frozen separately: tabbouleh for up to 1 month, halloumi for up to 2 weeks. Thaw tabbouleh overnight in the fridge before serving; reheat halloumi in the oven.

Substitutions

quinoa → Couscous or farro. Use equal amounts (1 cup dry) and follow package instructions. Couscous cooks in about 5 minutes; farro takes about 30 minutes.
halloumi cheese → Paneer or thick slices of fresh mozzarella. Paneer has a similar texture and can be air-fried; mozzarella may melt more readily, so watch closely starting at 6 minutes.
fresh flat-leaf parsley → Fresh cilantro or a mix of cilantro and parsley. Cilantro shifts the flavor profile but adds brightness and freshness.
lemons → Limes or white wine vinegar. Use the same amount of juice. Limes give a tropical twist; 2 tablespoons vinegar mixed with 2 tablespoons water provides a tangier bite.