Halloumi and Pepper Skewers

Soak your skewers in cold water (this will prevent them from burning).
Drain the halloumi, then cut it into 4cm chunks. Place them in to a small bowl of cold water and leave to soak.
Halve the pepper and discard the core and seeds. Slice into 2cm wide strips, then chop into roughly 2cm pieces.
Zest and halve the lemon. Chop the tomato into 1cm pieces. Trim the baby gem, then halve lengthways. Thinly slice widthways.

Remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
In another medium bowl, add the chopped pepper, lemon zest, remaining Central American style spice mix and a drizzle of oil. Season with pepper, then add the halloumi to the bowl and mix well to combine.
Carefully thread the halloumi and pepper onto the skewers (2 per person), alternating between the two.

Once the wedges are 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, mix together the mayonnaise (see ingredients for amount) and sweet chilli sauce in a small bowl. Set aside.

Clean out the marinade bowl, then pop in the baby gem and tomatoes. Squeeze over half the lemon juice and drizzle with the olive oil for the dressing (see ingredients for amount).
Season with salt, pepper and a pinch of sugar (if you have any). Toss to coat.