• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • Place fries on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Bake until just tender, 20 minutes. • Remove from oven. Sprinkle with Cheddar cheese and bake until golden, 5 minutes. • To a medium bowl, add haloumi and cover with water to soak. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, thinly slice tomato into rounds. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.

• In a medium bowl, combine peri-peri seasoning, a drizzle of olive oil and a generous pinch of salt. Add chicken breast, tossing to coat. • Drain haloumi and pat dry. Slice haloumi horizontally to get 1 piece per person.

• When the fries have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over medium-high heat. • Cook chicken steaks, until browned and cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate. • Wipe out pan and return to medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side. Set aside on a paper towel-lined plate. TIP: The chicken is cooked when it is no longer pink inside.

• Meanwhile, halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.

• Spread burger buns with smokey aioli. Top with peri-peri chicken, mixed salad leaves, haloumi and tomato slices. • Serve with cheesy sweet potato fries. Enjoy!