Prawn and haloumi skewers with mint

Serves 4

Preparation time 30 mins to 1 hour

Cooking time less than 10 mins

12 long thick stalks of rosemary or bamboo skewers
12 king prawns, peeled and de-veined
1 pineapple, peeled and chopped into equal sized chunks
250g/9oz haloumi cheese, chopped into equal sized chunks
For the Salsa
5 large red chillies, pricked with a fork
1 lime, finely grated zest and juice only
1 tsp sugar
5 tbsp peanut, groundnut or corn oil
¼ bunch of mint, leaves only, chopped
1 vine-ripened tomato, peeled, de-seeded and chopped
1. Strip the leaves from the rosemary stalks, keeping a tuft at the top. Soak stalks or skewers in cold water for 30 minutes to prevent them from burning on the barbecue.
2. To make the salsa, cook the chillies on a hot griddle plate or barbecue 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 tomatoes.
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 pan or barbecue until the prawns are cooked through and the pineapple and cheese are slightly charred, about 5-8 minutes.
5. Serve with a liberal drizzle of salsa.

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