Loaded Halloumi and Spiced Potato Fries

Meanwhile, drain the halloumi and slice into 1cm wide batons for your halloumi fries. Place into a small bowl of cold water and leave to soak.

Halve the bell pepper and discard the core and seeds. Slice into thin strips. Set aside for now. 

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks and pop into a medium bowl. 

Quarter the baby plum tomatoes and add to the bowl of avocado.

Cut the lime into wedges.

Drizzle some olive oil over the avocado and tomato salsa, squeeze in some lime juice, then season with salt and pepper. Mix together and set aside. 

When the potato fries are halfway through cooking, remove from the oven. Add the sliced pepper to the same tray, drizzle with a little more oil and toss together. Spread out in a single layer.

Pop back into the oven to bake for the remaining time, 12-15 mins.

In a medium bowl, combine the coleslaw mix with half the soured cream. Season with salt, pepper and a squeeze of lime juice from a lime wedge, then set aside. 

In another small bowl, combine the vegan 'Nduja (see ingredients for amount - add less if you'd prefer things milder) and remaining soured cream - this is your 'nduja drizzle.

Remove the halloumi fries from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

Heat a large frying pan on medium-high with a drizzle of oil. When hot, fry the halloumi until golden, turning frequently, 4-5 mins.

Once golden, remove from the heat, drizzle the honey and turn the halloumi fries to glaze them. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.