• Preheat oven to 240°C/220°C fan-forced. 
• Pick rosemary (see ingredients) and roughly chop.
• Place potato fries on a lined oven tray. Drizzle with olive oil, season with salt and rosemary and toss to coat.
• Bake until tender, 25-30 minutes. 

TIP: If your oven tray is crowded, divide the fries between two trays. 

• Meanwhile, thinly slice tomato. 
• Cut haloumi into 1cm-thick slices and place in a medium bowl. Cover with water to soak.
• In a large frying pan, heat a drizzle of olive oil over medium heat. Cook sliced onion, stirring regularly, until softened, 5-6 minutes.
• Add the balsamic vinegar, brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes.
• Transfer to a small bowl. 

• Drain haloumi and pat dry. 
• Wash and dry frying pan, then return to medium-high heat with a drizzle of olive oil.
• When oil is hot, cook haloumi until golden, 1-2 minutes each side.
• Meanwhile, halve bake-at-home burger buns and bake directly on a wire rack in the oven, until heated through, 2-3 minutes. 

• Spread the bun bases with creamy pesto dressing.
• Top with mixed salad leaves, tomato slices, haloumi and caramelised onion.
• Serve with potato fries. Enjoy!