Halloumi and Pepper Skewers

Soak the skewers in a bowl of cold water (to prevent them from burning). Drain and chop the halloumi into 2cm chunks. Place them into another 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 root from the baby gem lettuce then halve lengthways. Thinly slice widthways.

Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry. Then pop them into a bowl with the pepper, lemon zest, a drizzle of oil, a grind of pepper and the remaining Central American seasoning. Mix well to combine and carefully thread them onto the skewers (2 skewers per person). Alternate between halloumi and pepper. Pop the skewers onto a baking tray.

Once the wedges are halfway through cooking, bake the skewers on the middle shelf of your oven until the halloumi is golden and the pepper is tender, 10-12 mins. In the meantime, combine the mayonnaise and sweet chilli sauce in a small bowl, mix well to combine.

In a medium bowl, combine the baby gem and tomato. Squeeze over half of the lemon juice and drizzle over the oil (see ingredients for amount). Season with salt, pepper and a pinch of sugar (if you have any). Toss to coat.