Directions

For the pineapple halloumi skewers: Wash and clean the spring onions, halve lengthways and cut into pieces approx. 7-8 cm long. Peel the pineapple, cut out the hard core and cut the flesh into slices approx. 7-8 cm long. Also cut the halloumi into slices approx. 7-8 cm long. Place the spring onions, pineapple slices and halloumi alternately on a board and secure with 2 wooden skewers. Squeeze the lime juice from 1.5 limes, mix 3 tbsp of juice with the oil, salt, pepper and chilli flakes and brush the skewers with it. Place on a baking tray and marinate.

For the avocado salsa: Halve, pit and peel the avocados. Dice the flesh and roughly puree. Wash, halve, deseed and dice the tomatoes. Wash, shake dry and chop the coriander. Mix everything with 3-4 tbsp lime juice and season to taste with salt, pepper and chilli flakes.

Grill the skewers on the barbecue, in a grill pan or under the grill in the oven for approx. 5 minutes on each side. Drizzle with the remaining lime juice as desired, cut in half lengthways and serve with the salsa and lime wedges.