Halloumi and Pepper Skewers
with Sweet Chilli, Spiced Wedges and Baby Gem Salad
- Milk
- Sulphites
- Celery
- May contain traces of allergens
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
1 unit(s)
Medium Tomato
1 unit(s)
Baby Gem Lettuce
(Contains: Celery, May contain traces of allergens)
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
Nutrition Values
Cooking Steps
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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sweet chilli mayo, honey drizzle, and Central American spice mix are widely praised as a winning combination. The contrast of salty halloumi, tender peppers, and spiced wedges makes for a well-balanced, satisfying meal.
- Ease of prep: Most find the dish straightforward to follow, though threading the skewers can be fiddly and takes a little patience. Some found roasting everything on a tray instead of skewering it a simpler and equally tasty alternative.
- Suggestions: Adding red onion, mushroom, or aubergine to the skewers gives more variety and makes them feel more substantial. Parboiling the potatoes before roasting helps them cook through more evenly and a little faster. If the halloumi breaks when skewering, simply roast or pan-fry the pieces on a tray — it works just as well. Consider grilling the skewers rather than baking for better colour and a slight char on the pepper.
- Next-day meals: Leftovers keep well and make a satisfying lunch the next day; consider cooking only half the ingredients fresh and saving the rest to assemble the following day.
- Portions: Some felt two skewers per person was not quite enough as a main meal, and a few added extra potatoes or veg to bulk it out.
