Copycat Nando’s Halloumi Sticks with Chilli Jam in the Air Fryer

Few starters disappear from a table faster than halloumi sticks with chilli jam — salty, squeaky cheese in a shattering crumb, dragged through sweet-heat jam. This copycat Nandos halloumi sticks recipe recreates the magic at home for about £1.10 a portion: panko-crumbed halloumi air fried until golden in 10 minutes, with a quick homemade chilli jam that takes 15 minutes and keeps for weeks. As with everything in this series, this is my own homemade inspired-by recipe — not affiliated with or endorsed by Nando’s, and not claiming to reveal any of their recipes. Just a very good cheese stick.

Why Homemade Copycat Nandos Halloumi Sticks Are Worth It

Halloumi is one of those ingredients that feels like a treat but behaves like a workhorse. Its high melting point means it goes golden and crisp outside while staying soft inside instead of dissolving into a puddle — which is exactly what you want in a starter, and exactly why deep-frying it at home used to feel like the only option. The air fryer changes that completely: a proper panko crumb, a light oil mist, 200°C circulating heat, and you get crunch without a pan of oil or the lingering smell of a chippy.

The economics are as compelling as ever in this series. A portion of halloumi sticks with chilli jam at a restaurant sits around £4.95 (approximate — menus and prices move). A 250g block of halloumi at the supermarket is typically £2.00–£2.50 on own-brand, and it makes four starter portions once crumbed. Add the pennies for panko, egg, flour and the jam ingredients, and you’re at roughly £1.10 a portion. That’s the kind of starter you can put out every Friday without thinking about it.

And the chilli jam is the sleeper hit here. The quick version below — fresh red chillies, a red pepper for body, sugar, vinegar and garlic — takes 15 minutes and tastes brighter and fresher than most jarred versions. It keeps for three weeks in the fridge, which means one batch covers multiple halloumi nights plus cheese toasties, burgers and anything else that benefits from sweet heat.

Ingredients & Cost Breakdown

Makes 4 starter portions (about 5 sticks each). The jam makes roughly one small jar — far more than you need for one batch.

About £1.10 per portion including a share of the jam. Halloumi is the whole budget here — catch it on offer and the per-portion cost drops under a pound.

Quick Chilli Jam (15 Minutes)

1. Prep the veg. Roughly chop 4 red chillies (seeds in for heat, out for mild — I keep half the seeds), 1 red pepper and 1 garlic clove. Don’t be precious about the chopping; it all gets blended.
2. Blitz. Pulse in a food processor until finely chopped but not a purée — you want texture.
3. Cook down. Tip into a saucepan with 150g sugar and 100ml white wine vinegar. Bring to the boil, then simmer gently for 12–15 minutes, stirring occasionally, until thick, glossy and jammy — it should coat a spoon and leave a trail when you drag it.
4. Jar it. Pour into a clean jam jar (or any heatproof jar) and cool. It thickens further as it cools. Refrigerate once cool; keeps 3 weeks.

Taste before jarring: it should be sweet first, then heat, then a vinegar brightness. Too sharp? A touch more sugar. Too sweet? A squeeze of lemon. You’re the boss of your jam.

Crumbed Halloumi: The Air Fryer Method

1. Cut the halloumi. Pat the halloumi dry with kitchen paper — surface moisture is the enemy of crumb adhesion. Cut each 250g block into 10 chunky sticks, about 1.5cm thick. Chunky is important: too thin and they overcook before the crumb browns.
2. Set up the crumb station. Three shallow dishes: 40g flour seasoned with salt and pepper; 2 beaten eggs; 80g panko mixed with 1 teaspoon smoked paprika and 1 teaspoon garlic powder. For an extra-crisp shell, double-crumb: flour, egg, panko, then egg and panko again. It takes 5 more minutes and it’s worth it.
3. Crumb firmly. Press each stick through flour (shake off excess), egg, then panko, pressing the crumbs on hard. Lay on a tray and chill 10 minutes — this sets the coating so it doesn’t slide off in the heat.
4. Air fry. Preheat to 200°C for 3 minutes. Mist the sticks lightly with oil spray and arrange in a single layer with space between them. Cook 8–10 minutes, turning once at 5 minutes, until deep golden and crisp.
5. Serve immediately. Halloumi waits for no one — serve straight from the basket with the chilli jam for dipping. A scatter of chilli flakes and some chopped coriander if you’re feeling fancy.

Crumb Tips for Maximum Crunch

Chilling the crumbed sticks is the step most people skip and shouldn’t — a set coating stays put. Don’t overcrowd the basket; sticks that touch steam each other and the crumb goes patchy. And serve fast: halloumi firms up as it cools, so the window of molten-centre perfection is about 5 minutes. Time your jam, your drinks and your guests accordingly.

Nutrition Estimates Per Portion

Approximate estimates from ingredient labels — a guide, not a precise analysis. Halloumi is naturally salty and rich, so this is a starter, not a health food — just a smarter version of one.

The salt number is the honest one here — halloumi is a brined cheese, so there’s no hiding it. As an occasional sharing starter rather than a daily staple, it fits fine; just don’t pair it with other very salty dishes in the same meal.

Storage & Make-Ahead

Best fresh: These are at their peak straight from the air fryer. Fridge: Cooked sticks keep 2 days refrigerated; re-crisp in the air fryer at 190°C for 4–5 minutes. Freezer: Freeze the crumbed, uncooked sticks on a tray until solid, then bag for up to 2 months — cook from frozen at 200°C for 10–12 minutes. Chilli jam: Refrigerate in a clean jar for up to 3 weeks; the vinegar and sugar preserve it well. Always use a clean spoon to avoid contamination.

Easy Variations

Peri-spiced crumb: Add a teaspoon of chilli flakes and a squeeze of lemon zest to the panko for a fiery peri-style kick. Honey drizzle: A thread of honey over the hot sticks with the chilli jam is dangerously good. Lighter version: Skip the flour-egg-panko and just sear dry halloumi slices in a hot pan for 1 minute per side — different texture, still excellent. Serving ideas: Tuck into warm flatbreads with salad for a halloumi wrap, or serve over a grain bowl.

Troubleshooting

Crumb falling off? The halloumi wasn’t patted dry, or you skipped the chill — moisture and warmth are the culprits. Sticks bursting? They were cut too thin or overcooked; keep them chunky and check at 8 minutes. Jam too runny? It needed longer simmering — remember it thickens a lot as it cools, so judge it warm, not hot. Jam too hot? Deseed the chillies next time, or stir in an extra tablespoon of sugar while it’s still warm.