Serves: 2-3

For the Skewers:
· 225g Pack of Halloumi Cheese
· Chorizo Ring
· 150g Raw King Prawn
· 1 tbsp Chopped Fresh Thyme
· 1 tbsp Cajun Seasoning
· 1 tsp Minced Garlic
· 1 tbsp Borderfields Lemon Infused Rapeseed Oil
· Fresh chopped Parsley
For the Slaw
· ½ Red Cabbage
· 1/4 White Cabbage
· 1 Large Grated Carrot
· 2 tsp Dijon Mustard
· 1 tbsp Honey
· 1 tbsp Chopped Walnuts
· 1 tbsp Mixed Seeds
· 1 tbsp Borderfields Lemon Infused Rapeseed Oil
· Salt and Pepper to taste


1. Preheat grill to a medium-high heat.
2. Chop the halloumi and chorizo in to chunks of a similar size and thickness and put in to a large bowl.
3. Add the prawns, thyme, Cajun seasoning, garlic and Borderfields Lemon Infused Rapeseed Oil and combine until everything is evenly coated.
4. Thread the Halloumi, Chorizo and Prawns on to skewers and grill for 10-15 minutes
5. Meanwhile, in a medium-sized bowl, combine red cabbage, white cabbage, carrot, Dijon mustard, honey, walnut, mixed seeds and salt and pepper to taste.
6. Remove the skewers from the grill and serve immediately, garnish with the parsley.