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 pepper and discard the core and seeds. Slice into thin strips.

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

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

When the oven is hot, 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 Cajun blackening. Turn to coat, then fry until golden, 2-3 mins each side.

While the halloumi fries, pop the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts) into a bowl. Mix together to make your dressing.

Add the rocket to the bowl and toss to coat.

Pop the tortillas onto a baking tray and into your oven to warm through, 1-2 mins.

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

Pop the warmed tortillas (3 per person) onto your plates and spread a spoonful of sweet chilli mayo over each. Top with the rocket salad, 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!