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King prawn, halloumi and pineapple skewers with lime, chilli and mint salsa

From Good Food Bites
Skewered prawns, salty cheese and juicy pineapple combine with a tangy chilli-mint salsa in this lip-smacking recipe from Ben O'Donaghue

King prawn, halloumi and pineapple skewers with lime, chilli and mint salsa

Method

1. Strip the leaves from the rosemary stalks, keeping a tuft at the top. Soak the stalks or skewers in cold water for 30 minutes to prevent them from burning.

2. To make the salsa, cook the chillies on a hot griddle plate until charred. Place in a small bowl and cover with cling film. When cool, remove the skin and seeds and tear the flesh into strips. Place in a clean bowl and toss with the lime zest and juice, sugar, oil, mint and chopped tomato.

3. Thread a prawn, a piece of pineapple and a piece of cheese onto each skewer. Repeat once more, finishing each skewer with a prawn.

4. Grill on a hot griddle plate for 5-8 minutes, until the prawns are cooked through and the pineapple and cheese are slightly charred.

5. Serve with a liberal drizzle of salsa.

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Serves: 4

Prep: 30 min, plus 30 mins soaking for skewers
Cook: 12 min

Ingredients
12 long thick stalks of Rosemary, or bamboo skewers
12 green king prawns, peeled and de-veined
1 pineapple, peeled and chopped into equal sized chunks
250g halloumi cheese, chopped into equal sized chunks

For the salsa:

5 large red chillies, pricked with a fork
zest and juice of 1 lime, finely grated
1 tsp Sugar
5 tbsp peanut (groundnut) oil, or corn oil
¼ bunch of mint leaves, chopped
1 ripe tomato, peeled, seeded and chopped