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, season with salt, pepper and the peri peri seasoning, 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. Turn halfway through.

Meanwhile, slice the tomato into 2-3 slices per person.

Drain the halloumi, then cut into 3 slices per person. Place them into a small bowl of cold water and leave to soak.

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 wedges’ baking tray to roast until soft, 10-12 mins.

Halve the lime. Trim and thinly slice the spring onion.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, then cut into 1cm chunks.

Pop the avocado and spring onion into a small bowl. Squeeze in half the lime juice and season with salt and pepper, then stir in the olive oil for the salsa (see pantry for amount). Set your salsa aside.

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 remaining lime juice and honey. 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, 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 pop in the roasted garlic and mayo. Mix to combine.

When everything's ready, pop the buns on your plates.

Spread the 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 with the peri peri wedges and avocado salsa alongside.

Enjoy!