• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. • In a medium bowl, place halloumi and cover with water to soak. TIP: If your oven tray is crowded, divide between two trays.

• Drain halloumi and pat dry. Cut the halloumi into 1cm-thick slices. Season generously with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook halloumi and chargrilled capsicum relish, until halloumi is golden brown, 1-2 minutes each side. • In the last minute of cook time, sprinkle Cheddar cheese over halloumi. Cover with a lid or foil so the cheese melts. Transfer halloumi to a paper towel-lined plate.

• Slice cucumber into half-moons. • In a large bowl, combine mixed salad leaves, cucumber, a drizzle of balsamic vinegar and olive oil. Season to taste.

• Divide cheesy capsicum halloumi, potato wedges and cucumber salad between plates. Enjoy! • If you've added a fancify bundle, thinly slice spring onion and roughly chop roast almonds. Sprinkle over spring onion and almonds. Serve with Italian truffle mayonnaise.