Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, drain the halloumi, then cut it into slices (3 per person). 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. 

In a small bowl, combine the sweet chilli sauce and mayonnaise. Set aside for serving.

Pop the sliced pepper onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Roast on the middle shelf until soft and slightly charred, 15-18 mins.

When about 10 mins of roasting time remain, heat a drizzle of oil in a large frying pan on medium-high heat.

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

Once the pan is hot, add the halloumi and sprinkle over the Cajun spice mix. Turn to coat, then fry until golden, 2-3 mins each side.

Meanwhile, pop the tortillas (3 per person) onto a baking tray and place on the middle shelf of your oven to warm through, 1-2 mins.

Once golden, remove the halloumi from the pan and cut each slice in half.

Pop the tortillas onto your plates and spread a spoonful of sweet chilli mayo over each. Top with a handful of rocket, the roasted peppers and halloumi fingers (2 per wrap).

Serve with the wedges alongside. TIP: Tacos are best enjoyed eaten by hand - get stuck in!

Enjoy!