Hot Maple Halloumi and Padrón Pepper Skewers
By M&S Food
Published on 01 June 2026
This vibrant meat-free dish from M&S is the perfect balance of sweet, salty and smoky. Golden halloumi and blistered Padrón peppers are drizzled with spicy hot maple syrup and served alongside a sharp, juicy cherry salad. Speedy enough for a midweek treat but special enough for a weekend barbecue with friends, it’s a guaranteed crowd-pleaser.
Time and servings
30 minsTotal time
4Servings
15 minsPrep time
15 minsCooking time
Ingredients
- 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
Step 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.