Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large, low-sided, wide baking tray. Drizzle with oil, season with salt and pepper and half of the Central American style spice mix, toss to coat. Spread out in a single layer and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary, you want the wedges nicely spread out.

Soak the skewers in a bowl of cold water (to prevent them from burning). Drain and chop the halloumi into 2cm chunks. Place them into another bowl of cold water and leave to soak. Halve the pepper and discard the core and seeds. Slice into 2cm wide strips, then chop into roughly 2cm pieces. Zest and halve the lemon. Chop the tomato into 1cm pieces. Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways.

Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry. Then pop them into a bowl with the pepper, lemon zest, a drizzle of oil, a grind of pepper and the remaining Central American seasoning. Mix well to combine and carefully thread them onto the skewers (2 skewers per person). Alternate between halloumi and pepper. Pop the skewers onto a baking tray.

Once the wedges are halfway through cooking, bake the skewers on the middle shelf of your oven until the halloumi is golden and the pepper is tender, 10-12 mins. In the meantime, combine the mayonnaise and sweet chilli sauce in a small bowl, mix well to combine.

In a medium bowl, combine the baby gem and tomato. Squeeze over half of the lemon juice and drizzle over the oil (see ingredients for amount). Season with salt, pepper and a pinch of sugar (if you have any). Toss to coat.

Once the halloumi skewers are out of the oven, drizzle over the honey and share between your plates. Pop the wedges and salad alongside, drizzle the sweet chilli mayo all over the skewers. Enjoy!