Halloumi burgers & sweet potato wedges

• 800gSweet potatoes
• 2 tbspOlive oil
• 1 tspSmoked paprika
• 450gHalloumi
• 1Red onion
• 1Little gem lettuce
• 3 tbspMayonnaise
• 4 tbspSweet chilli sauce
• 4Brioche buns

Plus salt, pepper and water.

Method

1. 1

   Heat the oven to 220C (200C fan). Scrub the sweet potatoes and cut them into wedges about 2cm thick. Rub them with the oil, paprika and a pinch of salt on your largest tray, keeping them in a single layer with space between.

2. 2

   Roast for 15 minutes.

   15 min, mostly hands-off

3. 3

   Meanwhile, cut each block of halloumi into 4 thick slices and pat them dry. Slice the onion into thin rounds and separate the lettuce leaves. Stir 1 tbsp of the sweet chilli sauce into the mayonnaise.

4. 4

   Turn the wedges and roast for 10 minutes more, until soft in the middle and dark at the tips.

   10 min, mostly hands-off

5. 5

   Meanwhile, heat a large dry frying pan over a medium-high heat. Toast the cut sides of the buns for a minute and set aside. Char the onion for 3 minutes, push it to one side, then fry the halloumi for 2 minutes a side until deep golden. Take the pan off the heat, spoon over 1 tbsp of the sweet chilli sauce and turn the slices to glaze.

6. 6

   Spread the buns with the chilli mayo and fill each with lettuce, two slices of halloumi and some onion. Serve with the wedges and the rest of the sweet chilli sauce for dipping.