Sweet Chilli Halloumi Burgers

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.

When the potatoes have 10 mins left, heat a drizzle of oil in a large frying pan on medium-high heat. When hot, 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.