Ingredients
11 total- 2 x 250g packs M&S Cypriot Halloumi, cut into 4cm squares
- 130g pack M&S Padrón Peppers
- 200g M&S Collection King Cherries, pitted and halved
- 2 jalapeños, finely sliced
- 1 lemon, juice only
- 2 tbsp extra-virgin olive oil
- 2 tbsp M&S Hot Maple Syrup
- 30g wild rocket
- 25g flatleaf parsley, leaves picked
- 25g coriander, leaves picked
- 20g M&S Roasted and Salted Almonds, roughly chopped
Method
7 stepsStep 1
Soak wooden bamboo skewers in water for 30 mins before building these skewers, or use metal ones.
Step 2
Thread a square of halloumi onto each skewer, followed by a Padrón pepper. Repeat the process so that each skewer has three pieces of halloumi and three peppers (or as many as your skewers will fit). Set aside.
Step 3
In a large mixing bowl, combine the halved cherries, jalapeños, lemon juice and oil. Season with salt and pepper, then set aside to infuse while you cook the skewers.
Step 4
Cook the skewers on a hot barbecue or a pan for 3–4 mins on each side until the halloumi is golden and the peppers are blistered and softened.
Step 5
Once the skewers are cooked, drizzle them with the hot maple syrup while still hot so it coats the halloumi.
Step 6
Just before serving, add the rocket, parsley, coriander and salted almonds to the cherry mixture. Toss gently to coat the leaves in the dressing.
Step 7
Arrange the herby cherry salad on a platter and serve the warm skewers alongside.