Smoky Halloumi Skewers With Pepper & Onion Salsa

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop your potatoes (skins-on) into bite-sized pieces

Add the chopped potatoes to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp - these are your crispy potatoes

Soak your skewers in cold water (this stops them from burning whilst cooking!)

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Peel and finely slice your red onion[s]

Chop your coriander roughly, including the stalks

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the sliced pepper, sliced onion and a pinch of salt, then cook for 2 min or until starting to soften

Once softened, reduce the heat to low and cook for 10 min or until caramelised

Meanwhile, cut your halloumi in half lengthways (where the natural crease forms), and then cut each half into 2 strips, so you end up with 2 per person

Sprinkle your ground smoked paprika over the halloumi strips and pat it on all the sides until evenly coated

Carefully thread each coated halloumi strip onto a soaked skewer (try not to break them!) – these are your smoky halloumi skewers

Once done, transfer the caramelised pepper & onion to a bowl (reserve the pan!)

Add half your red wine vinegar (you'll use the rest later!), the chopped coriander and 1/2 tsp [3/4 tsp] [1 tsp] sugar and give everything a good mix up – this is your pepper & onion salsa

Return the reserved pan to a medium-high heat with 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil

Once hot, add the smoky halloumi skewers and cook for 6 min, turning so they brown on all sides

Whilst the halloumi is cooking, combine your mayo with your chipotle paste (can't handle the heat? Go easy!) and the remaining red wine vinegar in a small bowl – this is your spicy mayo