Za’atar Halloumi Courgette Stacks

Ingredients

Stacks

• 2 thick courgettes (450 g), cut into 24 rounds ½ inch thick
• 1 tbsp olive oil
• 225 g halloumi, cut into 12 equal small slices
• 1 tsp za’atar seasoning
• 1 tbsp lemon juice
• 1 tbsp chopped mint

Equipment

Air fryer, tongs, small bowl

Allergens and ingredient notes: Milk; za’atar commonly contains sesame and may contain wheat.

Step by step

Before you start

Use a basket air fryer and only accessories explicitly approved by its manufacturer. Do not use loose foil or parchment. Keep food in one layer with gaps and leave clearance below the heating element. Preheat according to the appliance manual; if the listed quantity cannot fit with gaps, add batches and allow extra time. Courgette: 2 batches of 12 rounds; halloumi: 2 batches of 6 slices. Do not cook assembled stacks under the fan.

1. Preheat the air fryer to 390°F (200°C) according to its manual, about 5 minutes. Toss courgette rounds with oil. Air-fry 12 rounds in one layer for 8–10 minutes, turning halfway, until browned and tender; repeat for 2 batches.
2. Pat halloumi dry. Air-fry 6 slices at 390°F (200°C) for 5–7 minutes, turning after 3 minutes, until golden at the edges but still yielding; repeat for the other 6.
3. Build each stack from a courgette round, a halloumi slice and a second courgette round. Sprinkle all stacks with za’atar, lemon juice and mint. Serve 3 stacks per person immediately while the cheese is soft.

The Devotti twist: Halloumi cooks separately so it browns before joining the softer courgette rounds.

Make ahead and storage

Refrigerate in a shallow covered container within 2 hours for up to 3 days. Reheat savory leftovers to 165°F (74°C); add cold garnishes after reheating.