Chorizo Wrapped Halloumi & Bell Pepper Skewers
Sharing Dish | with a Sweet Chill and Coriander Dipping Sauce
Come rain or shine, it's time for a great British BBQ! Our summery dishes such as these Chorizo Wrapped Halloumi & Bell 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.
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.
Ingredients
4 unit(s)
Bamboo Skewers
225 grams
Halloumi
(Contains Milk)
1 unit(s)
Bell Pepper
(May contain Celery)
50 grams
Chorizo Slices
(Contains Milk)
48 grams
Sweet Chilli Sauce
1 unit(s)
Garlic Clove
1 bunch(es)
Coriander
Not included in your delivery
1.5 tbsp
Olive Oil
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Soak 4 skewers in cold water (this will prevent them from burning). TIP: Keep the remaining skewers for another recipe.
c) Drain the halloumi, then cut it into 2cm chunks. Place them into a separate small bowl of cold water and leave to soak.
d) Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
a) Remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
b) Wrap a chorizo slice around a halloumi chunk. Repeat until you run out of chorizo slices - there should be some unwrapped halloumi.
c) Thread the chorizo wrapped halloumi, pepper chunks and unwrapped halloumi onto the skewers, alternating between each.
d) Pop the skewers onto a lined baking tray and drizzle over half the sweet chill sauce. Bake on the top shelf of your oven until lightly charred, 10-12 mins.
a) Meanwhile, peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all).
b) In a small bowl, combine the garlic, remaining sweet chilli sauce, olive oil (see pantry for amount) and three quarters of the coriander. Season with salt and pepper.
c) Once cooked, pop the skewers onto your serving platter and sprinkle over the remaining coriander.
d) Serve the dipping sauce alongside your skewers to finish.
Enjoy!
