Grilled Halloumi and Mushroom Skewers with Mixed Bean Salad

250g halloumi, cut into thick slices and chunky cubes

300g portobello or chestnut mushrooms, quartered

3 tbsp teriyaki or BBQ sauce

1 avocado, sliced

1 tin mixed beans, drained

1 tin sweetcorn, drained

1 red pepper, diced

1 green chilli, finely sliced

3 spring onions, sliced

Juice of 1 lime

2 tbsp olive oil

Handful of lettuce or cucumber to serve

Wooden skewers (soaked in water 30 mins)

Thread the mushroom chunks onto skewers, alternating with halloumi cubes. Brush generously with teriyaki or BBQ sauce.

Heat a griddle pan or BBQ to medium-high. Grill the mushroom skewers for 4-5 minutes per side, basting with more sauce as you turn.

Grill the halloumi slices flat on the griddle for 2-3 minutes per side until golden char marks appear.

While the skewers cook, make the bean salad by combining the drained beans, sweetcorn, diced red pepper, chilli, and spring onions. Dress with lime juice and olive oil, season to taste.

Plate up the skewers and grilled halloumi slices alongside the bean salad, sliced avocado, and some crunchy lettuce or cucumber.