Haloumi, Red Capsicum and Sweet Chilli Burger

While the potato wedges are roasting, slice the haloumi (see ingredients list) to get 1 thin piece per person, each a similar width to your buns. Place the haloumi slices in a small bowl of cold water and leave to soak. TIP: Soaking the haloumi helps reduce the saltiness! Halve the red capsicum lengthways and remove the core and seeds.

When the fries have 20 mins cooking time left, lay the capsicum halves, cut-side down, on another baking tray lined with baking paper. Drizzle over a little oil, season with salt and pepper and on the middle shelf of your oven for the remainder of the fries cooking time. TIP: The pepper should go soft and slightly charred at the edges.

Place the bake-at-home burger buns directly onto the wire racks of the oven and bake until heated through, 3 minutes.

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Pat the haloumi dry with paper towel and add to the pan. Cook until golden brown, 2 minutes each side. Remove the halloumi pan from the heat and drizzle in half the sweet chilli sauce. Carefully turn the halloumi slices to coat them in the chilli sauce.