Preheat your oven to 220°C/200°C fan/gas mark 7.

Drain the halloumi, then cut it in half lengthways to make 2 'steaks', 1 per person.

Place them into a medium bowl of cold water and leave to soak. 

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, sprinkle over half the chermoula spice mix, 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, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).

Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

Cut the tomatoes in 1cm chunks. 

In a large bowl, combine the sugar for the pickle (see pantry for amount) with half the cider vinegar and a pinch of salt. Mix in half the red onion. Set aside to pickle.

Heat a drizzle of oil in a small saucepan on medium-high heat. 

Once hot, add the remaining onion and stir-fry until softened, 4-5 mins.

Next, add the garlic and tomatoes. Fry for 1-2 min more, then stir in the red pepper chilli jelly, sugar and water for the sauce (see pantry for both amounts) and the remaining cider vinegar.

Bring to a boil, then lower the heat and simmer until thickened and glossy, 4-5 mins. Taste and season with salt and pepper if needed. Set aside for later.

While the sauce simmers, remove the halloumi steaks from the water, pop them onto a plate lined with kitchen paper and pat them dry. Sprinkle over the remaining chermoula spice mix. 

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

Once hot, add the halloumi and fry until golden, 2-3 mins each side. TIP: Watch it like a hawk as the halloumi can burn easily.

Transfer the halloumi to a medium baking tray, drizzle over the honey (see pantry for amount) and bake on the middle shelf of your oven until softened, 5-6 mins. 

When everything's ready, add the baby gem to the bowl with the pickled onions. Drizzle over the olive oil for the dressing (see pantry for amount), then toss to coat.

Share the halloumi steaks between your plates, spooning over the chilli-tomato relish (reheat first if needed).

Serve the wedges and salad alongside. Add a dollop of mayo (see pantry for amount) for dipping. 

Sprinkle the flaked almonds over the halloumi steaks to finish.

Enjoy!