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

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
  • Rating:
  • Serves: 4
  • Cook Time: 12 minutes
  • Prep Time: 30 minutes plus 30 mins soaking for skewers
  • Effort: easy

Ingredients

main

  • 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
  • 250 g halloumi cheese, chopped into equal sized chunks

For the salsa:

  • 5 large red chillies, pricked with a fork
  • zest and juice of 1 limes, finely grated
  • 1 tsp sugar
  • 5 tbsp groundnut or peanut oil, or corn oil
  • ΒΌ bunch of mint leaves, chopped
  • 1 ripe tomatoes, peeled, seeded and chopped

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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