Halloumi and Pepper Skewers

Soak your skewers in cold water (this will prevent them from burning).

Drain the halloumi, then cut it into 3cm chunks. Place them in to 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 pop in the baby gem and tomatoes.

Season with salt, pepper and a pinch of sugar (if you have any). Toss to coat.