Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges on a large baking tray. Drizzle with oil, season with salt, pepper and peri peri seasoning, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. Roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through.

Meanwhile, slice the tomato so that you have 2-3 slices per person. Slice the halloumi into 3 slices per person. Peel the garlic, pop it into a square of foil with a drizzle of oil and scrunch to enclose it. Add to the wedges’ baking tray to roast, 10-12 mins.

Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh onto a board. Chop the avocado into 1cm chunks and pop into a small bowl. Halve the lime. Trim and thinly slice the spring onion. Pop the spring onion into the bowl with the avocado. Squeeze in half the lime juice and season, then add the olive oil (see ingredients for amount). Mix well to combine.

When the potatoes have 10 mins left, heat a drizzle of oil in a large frying pan on medium-high heat. When hot, lay in the halloumi slices. Fry until golden brown, 2-3 mins on each side. Take the pan off heat and let it cool slightly, 1-2 mins. Squeeze in the leftover lime juice and honey, and glaze the halloumi slices. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

When the potatoes have 2-3 mins left, cut the buns in half widthways and pop them into the oven to warm through and toast slightly. Crush the roasted garlic with the back of a fork. Pop into a small bowl with the mayonnaise. Mix to combine.

To assemble the burgers, spread the garlic mayo on the base of each bun. Share the slices of halloumi between each burger. Pop the sliced tomato on top and close the bun. Serve with the wedges and salsa alongside. Enjoy!