Pancetta-wrapped halloumi with smoky chilli tomato relish

Method

1. For the relish, heat the oil in a saucepan. Add the chopped onion and cook gently for 10 minutes until softened. Add the crushed garlic clove, sweet smoked paprika and chipotle chilli flakes, then cook for another minute.
2. Add a the tin of chopped tomatoes, red wine vinegar, soft dark brown sugar and a pinch of salt. Simmer for 15-20 minutes until thickened.
3. Meanwhile, cut a the halloumi into about 15 x 0.5cm sticks. Take a the pancetta and wrap a slice around each stick.
4. Heat 1cm vegetable oil in a large non-stick frying pan over a medium heat. Add the fries in batches, cooking for 2-3 minutes on each side until golden. Drain on kitchen paper and keep warm on a tray in a low oven. Sprinkle with chopped fresh flatleaf parsley and serve with the warm relish.