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

Meanwhile, drain the halloumi, then cut each in half lengthways to make 2 'steaks', 1 per person. Place them into a medium bowl of cold water and leave to soak. 

Meanwhile, 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 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, in a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts).  

Halve the tomatoes and add to the dressing. Season with salt and pepper and set aside for now. 

About 15 mins before the wedges are ready, remove the halloumi steaks from the water, pop them onto a plate lined with kitchen paper and pat them dry. Sprinkle over the Central American style 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.

Transfer the halloumi to a medium baking tray and bake on the middle shelf of your oven until softened, 5-6 mins. 

While everything cooks, clean out the (now empty) frying pan and pop it back on medium heat. 

Add the hot sauce, honey and butter (see pantry for amount) and stir vigorously until the butter has melted and the sauce is piping hot, 1-2 mins. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

When everything's ready, add the baby leaves to the bowl of tomatoes and toss together. 

Share the halloumi steaks out between your plates, spooning over the hot honey sauce (reheat first if needed).

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

Enjoy!