Ingredients

Method

• 300 g flour
• 1⁄2 t salt or onion powder
• 1 T baking powder
• 240 g very cold butter, grated
• 100 g Cheddar, grated
• 1 cup buttermilk

Method

Ingredients

1. Heat the oil in a saucepan. Add the onion and cook over a medium heat until soft. Add the garlic and chilli and cook for
1 minute.

2. Add the Rosa tomatoes and cook for 2 minutes. Add the crushed tomatoes, tomato paste and sundried tomatoes. Cook for 2 minutes, then add the stock. Cover and simmer for 5 minutes.

3. Fry the halloumi in a hot pan until golden on both sides. Divide the soup between bowls, top with the halloumi, season and serve with the buttered cheese scones.

4. To make the scones, place the dry ingredients into a bowl. Rub in the butter using your fingertips. Do the same with the cheese.

5. Using a butter knife, mix in the buttermilk until a soft dough is formed. Pat out on a lightly floured surface and cut out 6 rounds using a cookie cutter.

6. Place on a baking tray lined with baking paper and chill for 10 minutes. Cook in the air-fryer at 180°C for 12 minutes.

Cook's note: Plan for loadshedding: double the quantity of scones and store half in the freezer, ready to heat before loadshedding hits. Find more air fryer recipes here. 

Find the recipe for tomato soup here. 

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Lerato Motau