• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the wedges between two trays.

• Meanwhile, thinly slice brown onion. • Thinly slice tomato. • Finely shred baby cos lettuce (see ingredients). • Cut haloumi into 1cm-thick slices.

• In a large frying pan, heat a drizzle of olive oil over medium heat. Cook onion, stirring regularly, until softened, 5-6 minutes. • Add the balsamic vinegar(for the onion), the brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. • Transfer to a small bowl.

• Wash and dry frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook haloumi, in batches, 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. • Reserve a handful of the cos lettuce for the burgers, then place the rest in a medium bowl. Add the balsamic vinegar(for the salad) and a drizzle of olive oil. Toss to coat. Season to taste.

• Spread bun bases with creamy pesto dressing. • Top with reserved lettuce, the tomato slices, haloumi and caramelised onion. • Serve with sweet potato wedges and salad. Enjoy!