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

Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges 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. 

While the wedges cook, drain the halloumi, then cut it in half lengthways to make 2 'steaks', 1 per person. Place them into a medium bowl of cold water and leave to soak. 

Meanwhile, zest and cut the lime into wedges. 

In a small bowl, combine the lime zest, honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then mix well.

Set aside for later.

In a medium bowl, combine the mayo, a squeeze of lime juice from a lime wedge and the sugar (see pantry for amount).

Add the coleslaw mix to the bowl of zesty mayo and stir to combine. Season with salt and pepper. Taste and add more salt, pepper and lime juice if needed.

Set aside for later.

About 15 mins before the wedges are ready, remove the halloumi steaks from the water, pop them onto a plate lined with kitchen paper and pat them dry. Sprinkle over the Caribbean style jerk. 

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the halloumi and fry until golden, 2-3 mins each side. TIP: Watch it like a hawk as the halloumi can burn easily.

Next, transfer the halloumi to a medium baking tray and bake on the middle shelf of your oven until softened, 5-6 mins. 

When the wedges have 5 mins remaining, spoon over the honey lime dressing and toss to combine. Return the wedges to the oven for the remaining cook time.

When everything's ready, mix the rocket into the slaw.

Share the Caribbean style jerk halloumi steaks between your plates. Drizzle over the mango chutney.

Serve the honey lime wedges, tangy slaw and any remaining lime wedges alongside to finish.

Enjoy!