Glazed Peri Peri Halloumi Skewers and Chips
with Zingy Avocado Salad and Zesty Mayo
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.
Peri Peri Seasoning
Baby Leaf Mix
Not included in your delivery
Preheat your oven to 220°C/200°C fan/gas mark 7.
Soak your skewers in cold water (this will prevent them from burning).
Drain the halloumi, then cut it into 3cm chunks. Place into a medium bowl of cold water and leave to soak.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, halve and peel the red onion, then chop each half into 4 wedges and separate the layers.
Remove the halloumi cubes from the cold water and drain the bowl. Pop the cubes onto a plate lined with kitchen paper and pat them dry.
Wipe the (now empty) bowl dry, then add the peri peri seasoning and mango chutney. Stir to combine.
Add the halloumi and red onion to the bowl, then toss to coat in the spiced mango glaze.
Carefully thread the halloumi and red onion pieces onto the skewers (2 per person), alternating between the two.
Pop the skewers onto a medium lined baking tray and drizzle over any glaze left in the bowl.
When your chips have 10-12 mins left, bake the skewers on the middle shelf until the halloumi is golden and the onion is tender, 10-12 mins.
In the meantime, clean the bowl used for the glaze.
Zest and cut the lime into wedges.
Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh in one piece, then cut into 2cm chunks.
In the (now empty) clean bowl, combine a good squeeze of lime juice with the sugar and olive oil (see pantry for both amounts). Season with salt and pepper.
In a small bowl, combine the mayo (see pantry for amount) and lime zest.
Just before everything's ready, toss the baby leaves and avocado through the dressing.
Share the halloumi and red onion skewers between your plates.
Serve the salad and chips alongside. Pop the zesty mayo on the side for dipping and serve with any remaining lime wedges for squeezing over.