Preheat the oven to 200C/400F. Wash your potatoes and prick each potato 3-5 times with a fork.

Combine the remaining ingredients for the bake, except for the haloumi. Stir to mingle all the flavours.

Before adding the lemon skins, add the potatoes gradually, coating each one fully in the mixture. This will ensure all sides of the potato are oiled prior to the oven. Add the lemon skins wherever they fit and pop the dish in the oven for 30 minutes.

Once the 30 minutes are up, pierce a knife through the largest potato. If it’s cooked through, you can either turn the potatoes and roast the other sides or simply baste the potatoes in the dressing and, if sufficiently browned, add the halloumi. The latter shaves 20-30 minutes off the baking time, but your sauce might not be as saucy. Either is delicious – it’s just a matter of preference.

Either way, once your potatoes are cooked through and golden brown, add the haloumi cubes. Baste them in the lemon liquid and return the dish to the oven for 15-25 minutes or until the haloumi is golden brown and oozy.

While you’re waiting, chop the ingredients for the herb salsa.

Once the potatoes are cooked, remove them from the oven. Use the cooking liquid from your potatoes to dress the herb salsa, then scatter it atop the potatoes. Serve warm for the sake of the haloumi, but the leftovers are delicious too.