Put all of the ingredients except the halloumi and chilli sauce in a bowl with a good pinch each of salt and freshly ground black pepper. Mix together, then set aside.

Cut both of the halloumi blocks down the centre through the natural split, then cut each half into eight cubes (you’ll have about 32 in total). Put the halloumi in the bowl with the clementine marinade, stir to coat, then cover and chill for at least 3 hrs, or overnight.

Remove the halloumi from the marinade, then thread about three blocks onto a mini metal skewer. The uncooked skewers will keep frozen in an airtight container for up to three months. Heat the air-fryer to 200C. Cook the skewers in a single layer for 6-8 mins until golden, turning halfway. If frozen, cook for 5 mins at 180C, then a further 4-6 mins at 200C. Serve with your choice of dip.