Buffalo Halloumi With Ranch Dip And Sweet Potato Fries

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel and cut your sweet potato[es] into fries

Add the sweet potato fries to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

While the fries are cooking, cut your halloumi into 4 slices per person

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the sliced halloumi and cook for 2-3 min on each side, or until nicely golden and crisp

Once done, transfer the golden halloumi to kitchen paper

Meanwhile, heat a pot with 10g [15g] [20g] butter on a low heat

Once melted, remove the pot from the heat and add your sriracha (can't handle the heat? Go easy!), cider vinegar and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Stir everything together until it combines and becomes a sauce-like consistency – this is your buffalo sauce

Wash your lettuce, pat dry with kitchen paper, then slice into wedges

Chop your chives finely, then peel and grate your garlic

Combine your natural yoghurt, Dijon mustard, grated garlic (not a big garlic fan? Try using less!) and chopped chives in a small bowl

Give everything a good mix up – this is your ranch dip

Return the buffalo sauce pot to a medium heat

Once hot, add the golden halloumi and toss until the halloumi is fully coated in the sauce – this is your buffalo halloumi