Preheat the oven to 450°F (to roast sweet potatoes and toast buns). Start prepping when oven comes up to temperature! Wash and dry all produce.* On a baking sheet, toss sweet potatoes, 1 tbsp oil (dbl for 4 ppl) and 1/2 tsp garlic salt (dbl for 4 ppl), Season with pepper. Roast in middle of the oven, turning sweet potatoes over halfway through cooking, until golden-brown, 22-24 min. (NOTE: This healthier version won't get crispy like deep-fried fries!)

Meanwhile, cut halloumi into 1/4-inch thick slices. Rinse halloumi under cold water, then pat slices dry with paper towel. Peel, then mince or grate garlic. Cut tomatoes into 1/4-inch slices. In a small bowl, stir together half the garlic and mayo. Season with pepper. Set aside.

Meanwhile, in a medium bowl, whisk Cajun seasoning and remaining garlic with 2 tbsp oil (dbl for 4 ppl). Add halloumi slices. Gently stir to coat all over. Set aside.

Slice buns in half, then arrange them on another baking sheet cut-side up. Toast in the top of the oven, until just lightly golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)

Heat a large non-stick pan over medium-high heat. When hot, add halloumi to dry pan. Cook until golden-brown, 2-3 min per side. (NOTE: Reduce heat to medium when you flip slices if they are becoming too dark! This will depend on your stove top.)(TIP: Don't overcrowd the pan; cook halloumi in 2 batches for 4 ppl, using 1 tbsp oil for each batch!)

Spread half the garlic-mayo on bottom buns. Divide halloumi slices between buns. Top with arugula and tomatoes. Cover with top bun. Divide halloumi burgers and sweet potatoes between plates. Serve remaining garlic-mayo on the side for dipping.