• Preheat oven to 240°C/220°C fan-forced. • Place potato fries 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 fries between two trays.

• Meanwhile, thinly slice tomato. Cut haloumi into 1cm-thick slices. • 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, 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.

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