If roasting sweet potato wedges they take about 30 minutes so halfway through roasting make the salad and prepare the dressing.

Make the dressing by mixing the olive oil, capers and parsley. Add a pinch of salt and pepper, set to one side.

Then heat a griddle pan and add the four mushrooms. Cook for 3-4 minutes and then transfer onto a baking sheet and put in the oven with the wedges.

Slice the halloumi into two slices and place on the griddle for a couple of minutes on each side just to warm through.

To serve place the halloumi on top of a mushroom, drizzle over the dressing and place the other mushroom on top to form a bun. Serve with the wedges and salad.