Peri Peri Halloumi Skewers and Sticky Chicken

Meanwhile, drain the halloumi, then cut it into 3cm chunks. Place into a medium bowl of cold water and leave to soak.

Lay the chicken thighs flat onto a baking tray, drizzle with oil and season with salt and pepper. Rub in half the peri peri seasoning, then set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Halve the bell pepper and discard the core and seeds. Slice into 2cm wide strips, then cut into roughly 2cm pieces. Pop them into another medium bowl. 

Remove the halloumi cubes from the cold water and drain the bowl. Pop the cubes onto a plate lined with kitchen paper and pat them dry, then add back to the bowl. 

Add a drizzle of oil, the remaining peri peri seasoning, olive oil for the marinade (see pantry for amount), then toss to coat.

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 and the chicken has around 12 mins left, pop the skewers onto the chicken baking tray.

Bake on the middle shelf until the chicken is cooked through, the halloumi is golden and the pepper is tender, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

In the meantime, clean the medium bowls. Halve the lime.

In one bowl, combine the slaw mix, mayo and half the lime juice, Season with salt and pepper, then set aside for later.

Peel the mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone).

Roughly chop the coriander (stalks and all).

In the other bowl, combine the mango, coriander and remaining lime juice. Season with salt and pepper.