Vegetables · European
Golden Halloumi & Courgette Air-Fryer Flatbread Pockets
Warm pita pockets filled with air-fried courgette and golden halloumi, finished with crunchy summer salad and a cool mint yogurt sauce.
This summer vegetarian flatbread recipe turns courgettes and halloumi into a quick air-fryer meal with crisp edges, warm salty cheese, and a refreshing mint yogurt finish.
Ingredients
Instructions
Air fryer:200°C / 392°F
Put the courgette in a bowl with 1/4 tsp salt. Leave for 10 minutes, then pat dry well with kitchen paper to remove surface moisture.
Preheat the air fryer to 200°C for 3 minutes. Toss the courgette with olive oil, oregano, cumin, black pepper, and the remaining 1/4 tsp salt.
Spread the courgette in the basket in a loose single layer. Air fry for 7 minutes, shaking once, until starting to soften and brown at the edges. Cook in batches if the basket is crowded.
Add the halloumi slices to the basket beside the courgette, leaving space between pieces. Air fry for 6–7 minutes more, turning the halloumi halfway through, until the halloumi is golden at the edges and hot throughout and the courgette is tender.
Meanwhile, mix the Greek yogurt, lemon juice, mint, and garlic. Taste before adding any extra salt, as halloumi is salty.
Toss the tomatoes, cucumber, radishes, and lettuce or watercress with the extra-virgin olive oil.
Warm the pitas or flatbreads for 1–2 minutes in the air fryer after the filling is cooked, if liked.
Fill each pita with mint yogurt, salad, courgette, and halloumi. Serve straight away while the halloumi is still soft and warm.
Tips & tricks
- For better browning, do not skip patting the salted courgette dry.
- Halloumi firms as it cools, so assemble the pockets immediately after air frying.
- If your air fryer is small, cook the courgette first, transfer it to a plate, then air fry the halloumi separately for 6–8 minutes.
- Use thick courgette pieces rather than thin slices so they stay juicy inside instead of turning limp.
