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 them 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 (see pantry for amount). Set aside.

Heat a drizzle of oil in a large frying pan on high heat.
Once the oil is hot, add the pepper and stir-fry until just soft, 3-4 mins. Once cooked, transfer to a plate and cover with foil to keep warm.
Wipe out the (now empty) pan and pop on medium-high heat with a drizzle of oil.

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 Cajun blackening. Stir to coat, then fry until golden, 2-3 mins each side.

While the halloumi fries, pop the cider 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 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 warmed tortillas (3 per person) onto your plates and spread a spoonful of sweet chilli mayo over each. Top with the rocket salad, cooked peppers and halloumi fingers (2 per wrap).
Serve with the wedges alongside. TIP: Tacos are best enjoyed eaten by hand - get stuck in!
Enjoy!