Halloumi and Bacon Burger

Halve the peppers lengthways and remove the core and seeds. Slice the halloumi into 2 slices per person. Trim the root from the baby gem lettuce then half lengthways. Thinly slice widthways. Trim, peel and coarsely grate the carrot. Pop the lettuce and carrot in a bowl and set aside.

When the potatoes have 20 mins left lay the pepper halves, cut side down, on another tray. Drizzle over a little oil, season with salt and pepper and roast in your oven for the remainder of the potato cooking time. TIP: The peppers should go soft and slightly charred at the edges.

15 mins before the potatoes are cooked, heat a drizzle of oil in a large frying pan on medium-high heat, lay in the bacon rashers and fry them until crispy, 2-3 mins each side. Remove to a plate covered in kitchen roll. Pop your pan back on medium high heat and add a drizzle of oil if the pan is dry. Lay in the halloumi slices and fry until golden brown, 3-4 mins on each side. Meanwhile, stir half the mayonnaise into the lettuce and carrot and season with a good pinch of salt and pepper. Cut the burger buns in half.

When the potatoes and peppers have 2-3 mins left, pop the buns into the oven to warm through and toast slightly. Remove the halloumi pan from the heat and drizzle in half the sweet chilli sauce. Carefully turn the halloumi slices to coat them in the chilli sauce.

To assemble the burgers, spread a little of the remaining mayo on the base of each bun. Top with a slice of halloumi, a rasher of bacon, the roasted pepper, another slice of halloumi and another rasher of bacon. Drizzle with the remaining sweet chilli sauce then pop the bun lid on top. Serve with wedges and salad alongside. Enjoy!