Halloumi Burger and Wedges

Halve the pepper lengthways and discard the core and seeds. Cut the halloumi into slices, 2 per person.
Trim the baby gem, halve lengthways, then thinly slice widthways. Trim, peel and coarsely grate the carrot.
Pop the lettuce and carrot into a bowl and set aside.

When the wedges have about 15 mins left, lay the pepper halves, cut-side down, onto another baking tray. Drizzle with oil and season with salt and pepper.
Bake on the middle shelf of your oven for the remaining roasting time until soft and slightly charred, 18-20 mins.

When 10 mins of roasting time remain, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay in the halloumi and fry until golden brown, 2-3 mins each side.
Meanwhile, add half the mayonnaise (see pantry for amount) to the lettuce and carrot bowl, then mix well and season to taste with salt and pepper.

When almost ready to serve, halve the burger buns. Pop onto a baking tray and into the oven to warm through, 2-3 mins.
Remove the halloumi pan from the heat and drizzle over half the sweet chilli sauce.
Carefully turn the halloumi slices until coated.