Air-fryer mixed platter: crispy potato wedges, aubergine fries & halloumi bites
A shareable air-fryer platter: crunchy spiced potato wedges, golden aubergine fries and squeaky halloumi bites with two quick dips.
If your air fryer gets more love than your sofa, this mixed platter is for you — three favourite bites crisped to order and ready to share. It’s ideal for casual suppers, a crowd-pleasing starter or a slightly healthier takeaway swap.
What makes it sing is texture: fluffy, spiced potato wedges, pillowy aubergine with a crisp outer dusting and squeaky, caramelised halloumi. Two simple dips — a garlicky yoghurt and sweet chilli — keep things bright and addictive.
Ingredients
- 800 g Potatoes
- 1 Aubergine — about 350 g
- 250 g Halloumi
- 45 ml Olive oil
- 30 g Plain flour
- 25 g Cornflour
- 10 ml Smoked paprika
- 5 ml Garlic powder
- 5 ml Dried oregano
- Sea salt — to taste
- 5 ml Black pepper
- 150 g Natural yoghurt
- 1 Garlic clove — crushed
- 1 Lemon — zest and juice
- 100 g Sweet chilli sauce
- 10 g Fresh parsley — finely chopped, to garnish
Equipment
- Air fryer (large enough for batches)
- Large saucepan
Instructions
Bring a large saucepan of salted water to the boil.
Cut the potatoes into even wedges (about 8 wedges per potato). Add to the boiling water and parboil for 8 minutes until just tender.
Drain the potatoes well and return to the empty saucepan. Shake the pan over the hob for 30 seconds to rough the edges (this helps them crisp). Leave to steam-dry for 5 minutes.
Meanwhile, cut the aubergine into batons roughly the same thickness as the wedges (about 1.5 cm). Put the plain flour in a shallow bowl and season with 1/2 tsp sea salt, a pinch of black pepper and 1/2 tsp smoked paprika. Toss the aubergine in the flour to coat, then drizzle with 1 tbsp olive oil and set aside.
Cut the halloumi into bite-sized cubes. Toss in the cornflour and a little black pepper, then drizzle with 1 tbsp olive oil so they are lightly coated.
Season the parboiled wedges: in a large bowl combine the potatoes with 1 tbsp olive oil, the remaining smoked paprika, garlic powder, dried oregano, a pinch of sea salt and black pepper. Toss well.
Preheat the air fryer to 200°C for 3 minutes (or follow your model's directions). Arrange the potato wedges in a single layer in the basket without overcrowding and air-fry at 200°C for 18 minutes, shaking the basket or turning the wedges after 9 minutes.
While the wedges cook, air-fry the aubergine batons in a single layer at 190°C for 12 minutes, turning once at 6 minutes, until golden and tender.
Air-fry the halloumi bites at 200°C for 8 minutes until charred at the edges, turning once halfway through.
Make the garlic yoghurt dip: mix the natural yoghurt with the crushed garlic, the zest and juice of half a lemon, a pinch of sea salt and a grind of black pepper. Taste and adjust lemon or salt.
Arrange the wedges, aubergine and halloumi on a large board or platter. Sprinkle with chopped fresh parsley, finish with a squeeze of the remaining lemon and serve the garlic yoghurt and sweet chilli sauce for dipping.
Tips
- Parboil the potatoes so the inside is fluffy and the outsides crisp — don't skip or shorten that step.
- Cook in single layers in the air fryer and do batches; a crowded basket steams not crisps.
- Dust aubergine and halloumi just before cooking so the coatings stay dry and crisp.
- Make the yoghurt dip a few hours ahead to let the garlic mellow; keep covered in the fridge for up to 48 hours.
- If you want to keep everything warm while finishing batches, place cooked items on a wire rack in a low oven at 90°C (fan) for up to 10 minutes.
Substitutions
Halloumi → Firm tofu, pressed and marinated (same quantity), for a vegan option but noticeably different texture
Noticeably differentPlain flour → Gram flour (besan) same weight for a nuttier, gluten-free batter alternative (stays-close in crisping)
Stays closeNatural yoghurt → Vegan coconut yoghurt same quantity for a dairy-free dip, flavour will be noticeably different
Noticeably differentSweet chilli sauce → Sriracha mixed with a little honey or maple syrup (adjust to taste) for a sharper, spicier dip
Stays close
Nutrition
Per serving · estimated
- 600
- Calories
- 21 g
- Protein
- 63 g
- Carbs
- 29 g
- Fat
- 7 g
- Fibre
- 19 g
- Sugar
- 800 mg
- Sodium
FAQ
Can I cook everything at once in the air fryer?
Only if you have a very large air fryer with a roomy basket and multiple racks. For most models, cook in batches to avoid overcrowding — crisping depends on air circulation.
How do I reheat leftovers?
Reheat in the air fryer at 180°C for 3–6 minutes until warmed through and crisp. Halloumi is best freshly cooked but reheats well for a quick snack.
Can I make this gluten-free?
Yes — replace the plain flour with gram flour or a gluten-free plain flour and ensure your cornflour is certified gluten-free.
Can I prepare elements ahead of time?
You can parboil the potatoes and dust the aubergine a few hours ahead; keep them uncovered in the fridge for up to 4 hours so they stay dry and crisp when cooked.
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