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.

Halve the bell pepper and discard the core and seeds. Cut into 2cm chunks.

Lay the chicken thighs flat onto a large baking tray. Drizzle with oil, sprinkle over half the peri peri seasoning and season with salt and pepper. Rub to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Remove the halloumi cubes from the cold water and onto a plate lined with kitchen paper. Drain the bowl and wipe dry, then pop the halloumi back in.

Add the olive oil for the marinade (see pantry for amount) and remaining peri peri seasoning. Toss to coat.

Carefully thread the halloumi and pepper chunks onto the skewers (2 per person), alternating between the two. 

Once the wedges have roasted for about 10 mins, pop the skewers onto the chicken baking tray.

Bake on the middle shelf until the chicken is cooked through, halloumi is golden and pepper is tender, 16-18 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

In the meantime, halve the lime. Trim the baby gem, then halve lengthways. Thinly slice widthways.

Clean the halloumi bowl, then add the sliced baby gem, mayo and half the lime juice. Season with salt and pepper. Toss to combine, then set aside.

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).