Honeyed Peri Peri Cheese Salad

Meanwhile, cut the tomato into 2cm chunks.

Zest and halve the lemon (see ingredients for amount).

Drain the grilling cheese, then cut into slices (3 per person). Place them into a small bowl of cold water and leave to soak.

When the potatoes have been roasting for 10-15 mins, remove the tray from the oven. Add the sliced pepper, toss to combine, then roast for the remaining time, 15-20 mins.

In a large bowl, combine the lemon juice, lemon zest and olive oil for the dressing (see pantry for amount). Season with salt, pepper and a pinch of sugar (if you have any).

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

Remove the cheese slices from the cold water and pop them onto a plate lined with kitchen paper.

Pat dry with kitchen paper, then sprinkle over the peri peri seasoning (use less if you'd prefer things milder), pressing it in so it sticks. 

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

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

Remove from the heat, drizzle over the honey and turn to glaze the cheese. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.