• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes into 2cm chunks.
• Pop the potatoes onto a large baking tray.
• Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
• When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

• Meanwhile, drain the grilling cheese, then cut into slices (4 per person).
• Place the cheese in a bowl of cold water and leave to soak.
• Halve the pepper and discard the core and seeds. Slice into thin strips.
• In a small bowl, combine the sweet chilli sauce and mayo. Set aside.

• Place a large pan over high heat with a drizzle of oil.
• Once hot, add the pepper and fry, stirring, until softened, 3-4 mins.
• Remove from the pan and cover to keep warm.
• Wipe the pan and return to medium-high heat with a drizzle of oil.

• Remove the cheese slices from the water and pat dry with kitchen paper.
• Rub each cheese slice with cajun spice mix, ensuring to coat both sides.
• Once the pan is hot, add the cheese and fry until golden, 2-3 mins each side.

• Meanwhile, in a large bowl for the salad, mix the vinegar together with ½ tsp sugar and 2 tbsp oil (double both for 4p).
• Just before serving, add the rocket to the bowl and toss to coat in the dressing. 
• Pop the tortillas into the oven to warm through, 1-2 mins.

• Once golden, remove the cheese from the pan and cut each slice in half.
• Pop the warmed tortillas onto your plates and spread a spoonful of sweet chilli mayo over each.
• Top with the rocket salad, cooked peppers and golden cheese.
• Serve the potatoes alongside.