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

Meanwhile, thinly slice onion. Thinly slice tomato. Pat haloumi dry with paper towel, then slice into 2cm-thick slices (two per person).

In a large frying pan, heat a drizzle of olive oil over medium heat. Cook onion, stirring, until softened, 5-6 minutes. Add the balsamic vinegar (for the onion), 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 until golden, 1-2 minutes each side.

Meanwhile, place bake-at-home burger buns on a wire rack in the oven. Bake until heated through, 3 minutes. Reserve a handful of mixed leaves 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.

Cut buns in half, then spread the bases with creamy pesto dressing. Top with reserved leaves, the tomato slices, haloumi and caramelised onion. Serve with sweet potato wedges and salad.