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

Chop the potatoes into 2cm wide wedges (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over half the Central American style spice mix.

Toss to coat, then 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.

Soak your skewers in cold water (this will prevent them from burning).

Drain the halloumi, then cut it into 4cm chunks. Place them in to a small bowl of cold water and leave to soak.

Halve, peel and chop the red onion into 2-3cm pieces.

Cut the tomato into 1cm pieces. Trim the baby gem, halve lengthways, then thinly slice widthways.

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

In another medium bowl, add the onion pieces, remaining Central American style spice mix and a drizzle of oil. Season with pepper, then add the halloumi to the bowl and mix well to combine.

Carefully thread the halloumi and onion onto the skewers (2 per person), alternating between the two.

Once the wedges are halfway through cooking, pop the skewers onto another baking tray and bake on the middle shelf until the halloumi is golden and the onion is tender, 10-12 mins.

Meanwhile, in a small bowl, mix together the mayonnaise (see pantry for amount) and sweet chilli sauce. Set aside.

Clean out the marinade bowl, then add the cider vinegar and olive oil for the dressing to the bowl (see pantry for amount).

Mix together, then pop in the baby gem and tomatoes.

Season with salt, pepper and a pinch of sugar (if you have any). Toss to coat.

Once the halloumi skewers are cooked, drizzle over the honey and share between your plates. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Drizzle the sweet chilli mayo over the skewers, then serve with the wedges and salad alongside.

Enjoy!