Grilled halloumi and shishito skewers

Ingredients

• halloumi — drained500 g
• shishito peppers125 g
• extra virgin olive oil — divided30 ml
• hoisin sauce30 ml
• maple syrup15 ml
• smoked paprika — ½ tsp1.3 g
• red pepper flakes0.5 tsp
• onion powder0.5 tsp
• garlic powder0.5 tsp

Method

1. Soak 4 to 5 bamboo skewers in water for 30 minutes.
2. To make the sauce, combine the hoisin, maple syrup, smoked paprika, chilli flakes, onion powder, garlic powder, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon of the olive oil in a bowl. Set aside.
3. Slice each halloumi block in half through the natural fold so you have 2 slabs from each block, then slice each slab into 4 long pieces (similar in size to the shishito) - 16 pieces in total.
4. Thread the halloumi and shishito alternately onto the skewers, 4 of each per skewer.
5. Heat the grill (broiler) to medium high, about 200°C / 400°F. Line a baking sheet with parchment paper, lay the skewers on it and drizzle both sides with a little olive oil. Grill until blistered in parts, 4 to 5 minutes, then carefully flip and grill the other side for 4 to 5 minutes. (Or cook on a barbecue.)
6. Immediately brush both sides of each skewer with the sweet and smoky sauce. Leave for 2 minutes before serving.