- Serves: 4
- Cook Time: 12 minutes
- Prep Time: 30 minutes plus 30 mins soaking for skewers
- Effort: easy
- 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
- ¼ bunch of mint leaves, chopped
- 1 ripe tomatoes, peeled, seeded and chopped
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.
Rate This Recipe