Preheat your oven to 200°C.
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 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 2cm chunks. Place them in to a small bowl of cold water and leave to soak.
Halve and peel the red onion, then chop each half into 4-6 wedges. Zest and halve the lemon.
Chop 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 wedges, lemon zest, 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, alternating between the two (2 per person).

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

Clean out the marinade bowl, then pop in the baby gem and tomatoes.
Squeeze over half the lemon juice and drizzle with the olive oil for the dressing (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 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!