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.