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, sprinkle over the peri peri seasoning and season with salt and pepper. 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.

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add the parcel to the tray of potato wedges to roast until soft, 10-12 mins.

While the wedges and garlic cook, drain the halloumi, then cut into 3 slices per person. Place them into a small bowl of cold water and leave to soak. 

Slice the tomato into 2-3 slices per person. Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

Meanwhile, halve the lime. 

In a medium bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) with the juice of half the lime. Season with salt and pepper and mix well. Set aside for later.

When the potatoes have 10 mins left, remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

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

Once hot, lay in the halloumi and fry until golden brown, 2-3 mins on each side.

Remove from the heat and allow to cool slightly, 1-2 mins, then squeeze in the honey and remaining lime juice. Turn to glaze the halloumi. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

When the wedges are nearly ready, halve the burger buns. Pop them onto a baking tray and into the oven to warm through, 2-3 mins.

Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Dry the (now empty) halloumi bowl, then add the roasted garlic and mayo (see pantry for amount). Mix to combine.

When everything's ready, toss the baby leaves through the lime dressing. TIP: Don't add the leaves too early or they'll go soggy.

Spread the bun bases with the garlic mayo, then top with the glazed halloumi and tomato slices. Drizzle over any remaining honey glaze from the pan and top with the bun lids.

Serve your burgers on plates with the peri peri wedges and baby leaf salad alongside.

Enjoy!