Sticky halloumi skewers with mango kachumber salad
Prep time: 25 minsTotal time: 
Sticky halloumi skewers with mango kachumber salad
Soaking the halloumi in boiling water before grilling and glazing will soften and par-cook it, so you get a fluffier, creamier centre when it’s grilled
Prep time: 25 minsTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
- 2 x 225g packs halloumi, cut into cubes
- 1 red onion, cut into small chunks
- 1 tbsp olive oil
- 2 tbsp mango chutney
For the salad
- 1 cucumber, halved lengthways, deseeded and cut into small dice
- 200g Taste the Difference Majestic Vine Tomatoes, cut into small dice
- ½ red onion, cut into small dice
- 1 x 250g pack mango, cut into small dice
- 1 green chilli, finely sliced
- 10g fresh mint, leaves torn
- juice of 1 lemon, plus lemon wedges to serve
- 1 tsp nigella seeds (optional)
To serve
- 4 tbsp fat-free Greek yogurt
- warm wholemeal roti* or cooked basmati rice (optional)
You will also need
- 8 skewers
Step by step
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If using wooden skewers, soak them in cold water for 30 minutes to prevent burning. Put the diced halloumi in a heatproof bowl and pour over enough just-boiled water to cover. Leave to stand for 10-15 minutes.
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Meanwhile, make the salad. Put the cucumber, tomatoes, diced red onion, mango, green chilli and half the mint leaves in a medium bowl. Add the lemon juice and nigella seeds (if using), then season and toss to combine.
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Heat the grill to high or heat a barbecue for direct cooking. Carefully drain the halloumi, then pat dry and thread onto the skewers, alternating with the red onion. Arrange on a large baking tray, drizzle with the olive oil and place under the grill for about 10 minutes until dark golden. The bottoms should toast nicely against the base of the baking tray, but you can carefully flip the skewers if you like. To cook on the barbecue, grill for 6-8 minutes, turning, or until dark golden on each side.
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Brush the halloumi all over with mango chutney. Return to the grill or continue to barbecue for a further 1-2 minutes or until sticky and slightly charred. Arrange the skewers on plates, scatter over the remaining mint leaves and serve with the salad, yogurt, lemon wedges and roti or rice, if using.
*Serve with rice for gluten-free.
