Air Fryer Sweet Potato and Halloumi Medallions with Lime-Cucumber Yogurt, Pomegranate and Mint

Instructions

1. 1

   1. Preheat the air fryer to 190 °C / 375 °F for 3 minutes.

2. 2

   2. In a large bowl, toss the sweet potato rounds with 1 tablespoon olive oil, smoked paprika, cumin, chili flakes, 1/2 teaspoon salt, and black pepper until evenly coated.

3. 3

   3. Arrange the sweet potato in a single layer in the air fryer basket. Cook at 190 °C / 375 °F for 10 minutes, flipping halfway through.

4. 4

   4. Meanwhile, make the sauce by mixing the Greek yogurt, grated and squeezed cucumber, lime zest, 1 tablespoon lime juice, 1 teaspoon olive oil, and a pinch of salt in a bowl. Chill until needed.

5. 5

   5. Pat the halloumi dry with paper towels and gently coat it with the honey, the remaining 1/2 tablespoon olive oil, and 1 tablespoon lime juice.

6. 6

   6. Once the sweet potato is tender, open the basket and place one piece of halloumi on each round. Cook again at 200 °C / 400 °F for 6 to 8 minutes, until the cheese is browned at the edges and the sweet potato is nicely caramelized.

7. 7

   7. Transfer the medallions to a serving platter and add a spoonful of the lime-cucumber yogurt sauce over each one.

8. 8

   8. Finish with pomegranate seeds and chopped mint. Serve immediately to enjoy the contrast of crisp halloumi, soft sweet potato, and cool fresh sauce.