Mango and halloumi skewers

STEP BY STEP

Let's make something delicious.

1. 01

   For the salad, put the couscous, ½ tsp salt and cranberries in a bowl and pour over 200 ml boiling water. Cover and leave to absorb the water for about 8 minutes.

2. 02

   Rinse the lime under hot water, pat dry and grate the zest. Trim the spring onions and slice into rings. Wash and dice the courgette. Chop 4 sprigs of mint and the coriander. Heat ½ tbsp olive oil in a frying pan. Gently sauté the courgette and pistachios, then add to the couscous. Whisk the remaining olive oil with 4 tbsp lime juice, salt and pepper. Stir into the couscous along with the spring onions and herbs.

3. 03

   Mix the yoghurt with the lime zest. Season with salt and pepper. Chop the mint leaves and stir into the yoghurt.

4. 04

   Wash the courgette and use a vegetable peeler to shave it lengthways into ribbons. Peel the mango, cut the flesh away from the stone and dice.

5. 05

   Cut the halloumi into pieces and wrap in the courgette ribbons. Thread onto 8 skewers, alternating with the mango cubes.

6. 06

   Mix the chilli flakes with the thyme leaves, honey, sunflower oil, salt and pepper. Marinate the skewers in this mixture for about 30 minutes.

7. 07

   Cook the skewers on the barbecue for about 6 minutes, turning during cooking.