Haloumi popcorn

Instructions

1. To prepare the haloumi, firmly pat it dry with kitchen paper if it’s particularly wet, then cut it into 2 cm (¾ inch) cubes.
2. Using a fork, beat the egg in a small bowl with the salt and pepper added. Spread the flour out on a large dinner plate, then spread the breadcrumbs and paprika out on another large dinner plate and mix together.
3. Take the haloumi cubes and dredge in the flour until lightly dusted on all sides. Then one by one dip them into the beaten egg until coated once again. Next, roll in the breadcrumbs until tightly covered on all sides.
4. Heat or preheat the air fryer to 200°C (400°F). Generously grease the base of the air fryer basket or crisping tray by spraying it with oil. Place haloumi pieces in the air fryer basket, spray generously with oil and air fry for 8–10 minutes until golden, turning them over halfway through.
5. Serve as party food canapés with sweet chilli sauce for dipping, or for lunch in a salad with a drizzle of sweet chilli sauce.

• I use store-bought supermarket gluten-free breadcrumbs. The results using breadcrumbs made at home from gluten-free bread may vary in taste and texture. If you can’t find gluten-free breadcrumbs, crushed gluten-free cornflakes can be used instead; increase the quantity by about a third.
• Once cooked and cooled, freeze for up to 3 months. Air fry from frozen at 180°C/350°F for 6–7 minutes until crispy and piping hot in the middle.
• This recipe was created using a 9.5 litre (10 quart) air fryer with two 4.75 litre (5 quart) drawers that measure 15 x 20 cm (8 x 6 inches). Cooking times may vary depending on the model you use.