Halloumi and Courgette Pitta Pockets

Instructions

1. 1

   Choose halloumi labelled suitable for vegetarians and four large, ready-to-eat pittas weighing about 70 g each. Wash the vegetables. Cut the courgette into 1 cm-thick half-moons, thinly slice the tomato and shred the lettuce. Drain and pat the halloumi dry, then cut into 1 cm-thick slices.

2. 2

   Finely mince the garlic and stir it into the yogurt with the lemon juice. Set the sauce and salad aside, away from the fryer.

3. 3

   Preheat the empty air fryer to 190°C/375°F for 3 minutes. Toss the courgette with the olive oil, oregano and black pepper.

4. 4

   Air-fry the courgette in two separate 250 g batches, spreading each batch in a single layer without overlapping. Cook each batch at 190°C/375°F for 12 minutes, turning after 6 minutes, until tender and lightly browned. Transfer to a serving bowl and cover with a plate. This stage takes 24 minutes.

5. 5

   Warm the pittas individually in the basket at 190°C/375°F for 1 minute each, turning after 30 seconds. Wrap each warmed pitta in a clean tea towel to keep it soft. This stage takes 4 minutes.

6. 6

   Arrange half the halloumi in a single layer with gaps between the slices. Air-fry at 190°C/375°F for 8 minutes, turning after 4 minutes, until golden at the edges. Transfer to the courgette bowl and cover loosely with the plate. Repeat with the remaining halloumi; this stage takes 16 minutes.

7. 7

   Cut each warm pitta in half and gently open the pockets. Divide the yogurt sauce, lettuce, tomato, courgette and halloumi evenly between the eight halves, serving two halves per person immediately. Allow about 50 minutes for preheating, all eight fryer batches and basket changes.