Halloumi, Roasted Pepper and Avocado Ciabatta

a) Meanwhile, drain the halloumi, then cut it into 6 slices. Place them into a small bowl of cold water and leave to soak.

b) Halve the pepper lengthways and discard the core and seeds. Lay the pepper halves, cut-side down, onto another baking tray. Drizzle with oil, then season with salt and pepper. TIP: Save some room on the tray for the tomatoes to be added later.

c) When the potato has 18-20 mins remaining in the oven, roast the pepper on the middle shelf until soft and slightly charred, 18-20 mins.

a) While everything is in the oven, halve the tomatoes.

b) When the peppers and potatoes have 10-15 mins remaining, add the tomato halves, cut-side up, to the pepper tray. Drizzle with oil and season with salt and pepper. Return to the oven until softened, 10-15 mins.

c) In the meantime, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices.

a) When the veg has 6 mins left in the oven, remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

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

c) Once hot, add the halloumi and fry until golden, 2-3 mins each side.

a) Halve the ciabatta. Pop the ciabatta into the oven to warm through, 2-3 mins.

b) When everything is ready, spread the mayo (see pantry for amount) over the bases of the ciabatta and the sweet chilli sauce over the lids of the ciabatta. 

c) Transfer the roasted potato chunks and tomatoes to your serving plates.