• 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 cheese, then cut into slices (4 per person).
• Place the cheese in a bowl of cold water and leave to soak.
• Halve the bell 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 (preferably non-stick) over high heat with a drizzle of oil.
• Once hot, fry the chicken until browned on the outside, 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
• add the bell 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 (per 2P) and a drizzle of oil.
• Just before serving, add the salad leaves 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.
• Divide the potatoes between plates.
• Pop the warmed tortillas, salad, cooked bell pepper and golden cheese and sweet chilli sauce into separate serving bowls.
• Assemble yourself at the table.