The crispy, cheesy, and sweet treat that will have you hooked! Made with just a few simple ingredients and cooked in the air fryer in minutes, these rolls are the perfect snack or appetizer for any occasion. The halloumi is salty and savory, the bacon is smoky and crispy, and the sweet chili sauce and mint add a refreshing and unique twist.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Halloumi & Bacon Rolls
Ingredients
- 200 g Halloumi , Charalambides Christis
- 12-14 Strips , Streaky Bacon
- 2 tbsp Fresh Mint , finely chopped
- 1 tbsp Sweet Chilli Flakes
- ½ tsp freshly ground Black Pepper
- Cocktail Sticks
For the Sauce:
- 3 tbsp Sweet Chilli Sauce
- 2 tbsp Honey
- 1 tbsp Lemon Juice
Instructions
- We start with the dipping sauce by mixing all the ingredients. Keep aside.
- Cut the halloumi in half and then in 6-7 slices each half.
- Take the bacon strips and spread them on a chopping board. Sprinkle over them the mint, chilli flakes and the pepper. Pat the cut halloumi dry with kitchen paper and place each one at the end of each strip. While stretching the bacon tightly roll it up.
- Lay the rolls in the basket of an Air-Fryer making sure they are not touching, with the ends of the bacon strips facing down, and cook for 10’ at 200° C until the bacon is golden and crispy. Halfway through gently flip them over.
- Once the bacon reached the desired crispness and the halloumi’s tips are golden, remove from the air-fryer and into a serving plate with the cocktail picks and the sauce alongside for dipping.
Video
We start with the dipping sauce by adding into a small bowl the sweet chilli sauce,
the honey,
the lemon juice and
we mix.
Cut the halloumi in half and then in 6-7 slices each half.
Spread the bacon strips,
sprinkle over them the mint,
the chilli flakes and
the pepper.
Pat the cut halloumi dry to crisp and
place each one at the end of each strip.
While stretching the bacon tightly roll it up.
Lay the rolls in the basket of an Air-Fryer
and cook for 10’ at 200° C.
Add into a serving plate with the cocktail picks and the sauce alongside for dipping.
