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Air Fryer Honey & Mustard Halloumi in Zucchini Blankets
Ash Tyrrell

Air Fryer Honey & Mustard Halloumi in Zucchini Blankets

I recently made these Air Fryer Honey & Mustard Halloumi in Zucchini Blankets, and honestly, I could not stop eating them straight from the basket. The crispy zucchini wrapped around warm, salty halloumi creates the perfect bite every single time. I love how the sweet honey and tangy mustard glaze balances the richness of the cheese so beautifully
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Total Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 medium zucchinis thinly sliced lengthwise – Use fresh, firm zucchini for ribbons that wrap easily without tearing.
  • 8 oz halloumi cheese cut into sticks – Halloumi works perfectly because it holds its shape and becomes deliciously soft when cooked.
  • 2 tablespoons honey – Adds sweetness and helps create a glossy glaze.
  • 1 tablespoon Dijon mustard – Gives the recipe its sharp tangy flavor.
  • 1 tablespoon olive oil – Helps the zucchini crisp beautifully in the air fryer.
  • 1 teaspoon garlic powder – Adds savory depth without overpowering the cheese.
  • ½ teaspoon smoked paprika – Gives a light smoky flavor and beautiful color.
  • Salt to taste – Use lightly since halloumi is naturally salty.
  • Black pepper to taste – Adds gentle heat and balances the sweetness.
  • Fresh parsley chopped – Perfect for garnish and freshness.
  • Toothpicks if needed – Helps secure the zucchini wraps while cooking.

Method
 

  1. Wash and dry the zucchini well before slicing them lengthwise into thin ribbons using a vegetable peeler or mandoline. Thin slices work best because they wrap around the cheese more easily. Pat the ribbons dry with paper towels to remove excess moisture.
  2. Slice the halloumi into even sticks so they cook evenly in the air fryer. Let the cheese sit at room temperature for about 10 minutes before using. This helps the inside become warm and soft without overcooking the zucchini.
  3. In a small bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, smoked paprika, black pepper, and a tiny pinch of salt. The glaze should look smooth and glossy. Taste it and adjust sweetness or tanginess if needed.
  4. Lay one or two zucchini ribbons slightly overlapping on a flat surface. Place a halloumi stick at one end and gently roll it up until fully wrapped. Secure with a toothpick if the ribbon feels loose or starts opening.
  5. Preheat your air fryer to 375°F (190°C) for about 2–3 minutes. Starting with a hot air fryer helps the zucchini crisp immediately instead of steaming. Lightly spray or brush the basket with oil to prevent sticking.
  6. Arrange the wrapped halloumi pieces in a single layer inside the air fryer basket. Leave a little space between each piece so the hot air circulates properly. Cook for 8–10 minutes, flipping halfway through for even crispiness.
  7. Brush the honey mustard glaze onto the zucchini wraps during the last 1–2 minutes of cooking. This prevents the honey from burning too early. The glaze becomes sticky, shiny, and beautifully caramelized.
  8. Remove the halloumi blankets carefully from the air fryer and let them cool for one minute. Sprinkle fresh parsley on top for color and freshness. Serve immediately while the halloumi is warm and slightly gooey inside.

Notes

  • I always pat the zucchini very dry because excess water makes the wraps soggy instead of crispy.
  • I like using a mandoline slicer because it creates perfectly even ribbons every time.
  • I found that adding the glaze near the end keeps the honey from burning.
  • I sometimes sprinkle chili flakes on top for extra heat and flavor.
  • I avoid overcrowding the air fryer basket so every piece crisps evenly.
  • I personally love serving these immediately because halloumi tastes best while warm and soft.
  • I occasionally add a tiny squeeze of lemon juice before serving to brighten the flavors.