This air fryer recipe is colourful, comforting with everything cooking right in the air fryer. Perfect for busy evenings when you want something simple, fresh and full of flavour.
You can mix and match the veggies depending on what you’ve got at home, and the halloumi marinade adds a lovely smoky, lemony edge without being overpowering. It’s also a great “clear out the fridge” recipe, which is always a win.
What You Need
For exact ingredients and quantities, see the recipe card at the bottom of the post.
This recipe uses a mix of veg and a simple smoky marinade for the halloumi:
- New potatoes – They roast beautifully in the air fryer and make the dish more filling.
- Butternut squash – Adds sweetness.
- Carrots or parsnips – Either works.
- Mixed peppers – For colour and flavour.
- Red onions – They caramelise slightly and add richness.
- Courgette – Softens nicely and bulks out the tray.
- Olive oil, herbs & chilli flakes – Just enough to coat the veg and add flavour.
- Halloumi – The star topping. The quick marinade makes it smoky, tangy, and lightly sweet.
How to Make It
Everything cooks in stages so the firmer veg gets a head start and the halloumi finishes golden on top.
Start by marinating the halloumi. Slice the block, pop it into a bowl with a little olive oil, smoked paprika, lemon, and honey, then give it a gentle toss. Set it aside while you prep the veg, even a 10-minute soak makes a difference.
Next, add the potatoes, butternut squash, and carrots or parsnips to a mixing bowl. Drizzle with olive oil, sprinkle over the herbs and chilli flakes, and season. Into the air fryer they go at 190°C for 12 minutes, shaking halfway so they cook evenly.
When those have softened slightly, add the peppers, red onions, and courgette straight into the basket. Give everything a mix and pop it back into the air fryer for another 10 minutes.
Finally, lay the marinated halloumi slices across the top. They only need around 6–7 minutes to turn golden and crisp around the edges, keep an eye on them, as halloumi can brown quickly.
Serve straight from the basket into bowls. A little extra squeeze of lemon on top is lovely.
Variations
- Add chickpeas or beans for extra protein.
- Swap the halloumi for feta (added at the end)
- Use sweet potatoes instead of new potatoes for a softer, sweeter base.
- Change the seasoning, try Cajun seasoning, smoked paprika and garlic powder, or an Italian herb blend.
Serving Ideas
- Eat it exactly as it is for a complete meal.
- Serve with warm flatbreads and tzatziki.
- Spoon over couscous or quinoa for something more filling.
- Add a drizzle of balsamic glaze or chilli jam for extra zing.
Storage
This tastes best freshly cooked, especially the halloumi, which is at its crispiest straight from the air fryer.
If you do have leftovers:
- Fridge: Up to 2 days. Reheat in the air fryer for 3–4 minutes at 180°C.
- Freezing: Not recommended, halloumi becomes chewy and the veg softens too much.
More Air Fryer Recipes
I hope you enjoy this recipe with halloumi and roasted vegetables, if you want more air fryer recipes check out these for inspiration:
- Air Fryer Baked Sweet Potato
- Air Fryer Bombay Inspired Potatoes
- Air Fryer Halloumi Bites
- Air Fryer Vegetable Crisps
- Air Fryer Mediterranean Egg Muffins
- Air Fryer Padron Peppers
- Air Fryer Halloumi Kebabs
Air Fryer Halloumi & Roasted Vegetables
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Ingredients
- 200 g new potatoes halved
- 200 g butternut squash chopped
- 200 g carrots and/or parsnips chopped
- 200 g mixed peppers sliced
- 2 red onions cut into chunks
- 200 g courgettes chopped
- 1 tbsp olive oil
- 1 tsp dried mixed herbs
- ½ tsp chilli flakes
- Salt & pepper to taste
For the Halloumi Marinade:
- 225 g halloumi sliced
- 1 tsp olive oil
- ½ tsp tsp smoked paprika
- A small squeeze of lemon
- ¼ tsp honey
Instructions
- Add the sliced halloumi to a bowl with the olive oil, smoked paprika, lemon juice, and honey. Toss gently and set aside to marinate for 10 minutes while you prepare the veg.
- Add the potatoes, butternut squash, and carrots/parsnips to a mixing bowl. Toss with 1 tbsp olive oil, salt, pepper, and 1 tsp dried herbs/chilli flakes.
- Set the air fryer to 190°C. Air fry for 12 minutes, shaking halfway.
- Add the peppers, onions, garlic and courgette to the basket. Mix everything together.
- Air fry for another 10 minutes, shaking halfway.
- Lay the marinated halloumi slices on top of the veg.
- Air fry for 6–7 minutes until golden and lightly crisp (keep an eye on it as it can cook quickly).
- Spoon into bowls and enjoy immediately. Add an extra squeeze of lemon if you like.
Nutrition information is automatically calculated, so should only be used as an estimate.