Halloumi and Pepper Skewers
with Sweet Chilli, Spiced Wedges and Baby Gem Salad
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 sachet(s)
Central American Style Spice Mix
4 unit(s)
Bamboo Skewers
225 grams
Halloumi
(Contains Milk)
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Medium Tomato
1 unit(s)
Baby Gem Lettuce
32 grams
Sweet Chilli Sauce
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
15 grams
Honey
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over half the Central American style spice mix.
Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Soak your skewers in cold water (this will prevent them from burning).
Drain the halloumi, then cut it into 3cm chunks. Place them into a small bowl of cold water and leave to soak.
Halve the bell pepper and discard the core and seeds. Slice into 2cm wide strips, then chop into roughly 2cm pieces. Pop them into a medium bowl.
Add the remaining Central American style spice mix to the bowl of pepper chunks, drizzle with oil, season with pepper and set aside.
Chop the tomato into 1cm pieces. Trim the baby gem, halve lengthways, then thinly slice widthways.
Remove the halloumi from the cold water, pop them onto a plate lined with kitchen paper and pat them dry. Add them to the bowl of pepper chunks, then toss together to coat in the spice.
Carefully thread the halloumi and pepper chunks onto the skewers (2 per person), alternating between the two.
Once the wedges are about halfway through cooking, pop the skewers onto another baking tray and bake on the middle shelf until the halloumi is golden and the pepper is tender, 10-12 mins.
Meanwhile, in a small bowl, mix together the mayonnaise (see pantry for amount) and sweet chilli sauce. Set aside.
Clean out the halloumi bowl, then add the cider vinegar and olive oil for the dressing to the bowl (see pantry for amount).
Mix your dressing together, then add the baby gem and tomatoes.
Season with salt, pepper and a pinch of sugar (if you have any). Toss to coat.
Once the halloumi skewers are cooked, drizzle over the honey and share between your plates. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Drizzle the sweet chilli mayo over the skewers, then serve with the wedges and salad alongside.
Enjoy!
