Low-carb air fryer halloumi with red cabbage wedges and walnuts

Low-carb halloumi from the air fryer on roasted red cabbage wedges with thyme, plus lemon yoghurt and walnuts. A vegetarian dinner in 28 minutes, gluten-free.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 18 min
• Total time: 28 min
• Calories: 609 kcal per serving
• Protein: 31 g
• Fat: 44 g
• Carbs: 19 g

Ingredients

• 500g red cabbage
• 1 tbsp olive oil
• 225g halloumi
• 20g walnuts
• 100g natural yoghurt
• 1 tbsp lemon juice
• 1 tsp thyme
• 1 pinch of salt
• 1/2 bunch of parsley

Method

You’ll need: air fryer · frying pan · chopping board · knife · wooden spoon

1. Cut the red cabbage into 3 cm thick wedges that hold together at the core. Brush them with olive oil and season with thyme and salt.
2. Cook the red cabbage wedges in the air fryer at 200 °C for 12 minutes, turning them after 6 minutes.
3. Cut the halloumi into 1 cm thick slices, add them to the red cabbage and cook everything at 200 °C for another 6 minutes.
4. Toast the walnuts in a dry frying pan for 3 minutes and chop them roughly. Mix the yoghurt with the lemon juice and chopped parsley.
5. Arrange the red cabbage and halloumi on plates, add the yoghurt and scatter over the walnuts.

Good to know

Red cabbage cooked in wedges tastes completely different from cabbage cooked in a pan: roasted outside, with bite inside. Halloumi brings the salt, yoghurt the freshness. A dinner that works for just about anyone.

Swaps

Halloumi → feta (cook for only 3 minutes; pasteurised in pregnancy). Walnuts → pumpkin seeds (nut-free). Red cabbage → sweetheart cabbage. Natural yoghurt → skyr.

Cooking tips

Leave the core on the wedges, or they'll fall apart. Only add the halloumi at the end, or it will turn tough.

Storage

Red cabbage wedges keep for 3 days in the fridge; halloumi is best cooked fresh.

Allergens

Vegetarian; contains milk and walnuts (tree nuts); gluten-free, no egg.

Frequently asked questions

How long does air fryer halloumi keep in the fridge?

Red cabbage wedges keep for 3 days in the fridge; halloumi is best cooked fresh.