Pre-heat the oven to 200 degrees.

Slice the tomato.

Peel and finely chop the garlic and sprinkle with a little salt. Use the flat of your knife to crush into a paste by repeatedly pressing down on the garlic and dragging.

Wash (but don’t peel) the sweet potato and chop into chunky wedges.

Toss the wedges in 1 tbsp of olive oil and a pinch of salt and pepper. Cook on the top shelf of the oven for around 20-25 mins.

Mix the Cajun spice with 1 tablespoon of olive oil.

Cut the halloumi into slices just under 1cm thick.

Rub the Cajun infused oil over the halloumi.

Mix the sour cream with a bit of the garlic paste and a small pinch of salt and pepper. Give it a taste and add more garlic paste until it tastes just right.

When the sweet potatoes are 5 mins away from cooked, heat a non-stick pan on medium-high heat. Once the pan is hot gently lay in the halloumi and cook for 2 mins on each side, turning only once.

Cut the buns in half and put them in the oven for 2 mins to crisp them up.

Slice the lettuce.

Serve the halloumi inside the buns with the lettuce, tomato slices, a dollop of garlic sauce and the sweet potato wedges on the side.