• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges.
• In a medium bowl, place haloumi and cover with water to soak.
• Place on lined oven tray. Drizzle with olive oil, sprinkle with crispy seasoning and a pinch of salt and toss to coat.
• Bake until tender, 20-25 minutes.

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

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• When wedges have 10 minutes remaining, set your air fryer to 200°C.
• Place bean, lentil and zucchini patties in air fryer basket and cook until browned and heated through, 10-12 minutes.

TIP: No air fryer? Place bean, lentil & zucchini patties on a lined oven tray. Cook patties for 10-15 minutes until cooked through.

• While patties are cooking, halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• Thinly slice tomato into rounds.
• Slice lemon into wedges.

• Spread bun bases with hummus then top with patties, tomato, haloumi and rocket.
• Crumble fetta cubes and squeeze over some lemon juice over the rocket.
• Serve with crispy wedges and any remaining lemon wedges. Enjoy!