Sweet Chilli King Prawn & Halloumi Loaded Flatbreads

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Pop the parcel onto the baking tray and roast until soft, 10-12 mins. 

In the meantime, drain the halloumi, then cut it into 3 slices per person. Place them 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.

Cut the tomato into 1cm chunks and pop into a medium bowl. Drizzle with oil, season with salt and pepper, then mix together. Set aside. 

Once the garlic is ready, remove from the oven and allow to cool.

Remove the halloumi slices from the cold water, pop them onto your board and pat dry with kitchen paper.

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

Once hot, add the halloumi and fry until golden, 2-3 mins each side. Transfer to a plate lined with kitchen paper. 

Pop the (now empty) pan back on high heat with a drizzle of oil if needed. Add the sliced pepper and fry until just soft, 3-4 mins. 

Meanwhile, once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Pop into a small bowl along with the mayo (see pantry for amount). Season with salt and pepper, then mix together. 

Once the pepper has softened, drain the prawns and add them to the pan. Season with salt and pepper and fry for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

Once the prawns are cooked, add the halloumi back to the pan, pour over the sweet chilli sauce and toss to coat, 1 min.