Halloumi and Pepper Skewers
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Halloumi and Pepper Skewers

Halloumi and Pepper Skewers

with Sweet Chilli, Spiced Wedges and Baby Gem Salad

Come rain or shine, it's time for a great British BBQ! Our summery dishes such as these Halloumi and Pepper Skewers are designed with full-on flavour in mind. Whether you enjoy it al fresco or bring some sunshine indoors, they're perfect for BBQ season.

Family Friendly
Climate Conscious

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.

Preparation Time40 minutes
Cooking time20 minutes


serving amount

450 grams


1 sachet(s)

Central American Style Spice Mix

4 unit(s)

Bamboo Skewers

225 grams


(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


Not included in your delivery

1 tbsp

Olive Oil for the Dressing

2 tbsp



Nutritional information

Energy (kJ)3193 kJ
Energy (kcal)763 kcal
Fat42.4 g
of which saturates17.9 g
Carbohydrate66.8 g
of which sugars23 g
Protein31.7 g
Salt3.17 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Paper Towel


Wedges Time

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.

Get Prepped

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. 

Assemble your Skewers

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.

Mix the Sweet Chilli Mayo

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.

Make the Salad

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.

Finish and Serve

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.