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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

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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easy
 
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

 

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