Cajun Prawn Po' Boy and Sweet Chilli Halloumi Fries

Meanwhile, zest and cut the lime into wedges. Trim the baby gem, halve lengthways, then thinly slice. Halve the baby plum tomatoes.

In a large bowl, combine the juice from half the lime with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. 

Add the tomatoes, toss to coat, then set aside.

In a small bowl, combine the lime zest, half the mayo and half the sweet chilli sauce. Set aside.

When the potatoes have 15 mins remaining, remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry. 

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the halloumi and fry until golden, turning frequently, 4-5 mins.

Add the remaining sweet chilli sauce to the pan. Turn the halloumi to glaze it, 1 min. Transfer to a bowl and cover to keep warm.

Drain the prawns and pat dry with kitchen paper.

In a medium bowl, combine the Cajun spice mix and plain flour (see pantry for amount). Season with salt and pepper. Add the prawns and toss to coat.

Wipe out the (now empty) halloumi pan and return to medium-high heat with a drizzle of oil. Once hot, add the prawns and stir-fry for 4-5 mins.

Once cooked, remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

When everything's almost ready, slice the buns top down through the middle (but not all the way through) and pop them into the oven to warm through, 2-3 mins.

Add the baby gem to the tomato bowl and toss to coat in the dressing.