Quick Start Guide

NINJA® DUAL ZONE AIR FRYER ninjakitchen.co.uk 2928
INGREDIENTS
HALLOUMI FRIES
2 blocks halloumi (225g each)
75g plain flour
Salt and pepper to taste
1 lemon
150g natural Greek yogurt
2 tablespoon coriander, chopped
Cooking spray or oil
CHILLI CORN ON THE COB
50g butter, softened
2 teaspoons tomato ketchup
1 teaspoon honey
1/2 teaspoon rose harissa
4 sweetcorn cobettes
DIRECTIONS
1 Drain halloumi and pat dry. Cut into thick fries.
2 In a shallow bowl, add flour and seasoning.
Dip halloumi into the mix to lightly coat.
3 Insert crisper plates into both drawers.
Liberally spray drawer 1 with cooking spray
or oil, add halloumi and spray with oil. Insert
drawer into unit.
4 Make chilli butter: In a bowl, place butter,
tomato ketchup, honey and harissa, beat
together till smooth. Using a pastry brush, or
back of a teaspoon, brush each cobette with
butter. Reserve remaining butter by placing
in cling film, form into a sausage shape, wrap
and chill whilst corn is cooking. Place corn
onto crisper plate in zone 2 drawer. Insert
drawer into unit.
5 Select zone 1, select AIR FRY, set temperature
to 200°C and time for 18 minutes. Select zone
2, select ROAST, set temperature to 180°C and
time to 15 minutes. Select SYNC. START/STOP
to begin.
6 When zone 1 reaches 10 minutes, rearrange
halloumi fries and sweetcorn. Repeat when
zone 1 reaches 6 minutes.
7 Cut chilli butter into 4 and place on top of
corn. Serve with halloumi topped with Greek
yogurt swirled with chopped coriander.
HALLOUMI FRIES
& CHILLI CORN ON THE COB
PREP: 20 MINUTES | AIR FRY: 18 MINUTES | ROAST: 15 MINUTES
MAKES: 4 SERVINGS
V
TIP: If you prefer a spicer flavour, mix in 1
teaspoon sumac and za'atar with the flour.