• Before starting, preheat the oven to 425°F.
• Wash and dry all produce.
• Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
• To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt and Zesty Garlic Blend, then toss to coat. 
• Roast in the middle of the oven for 18-20 min, stirring halfway through, until tender and golden.

• Meanwhile, cut halloumi into 1/4-inch-thick slices.
• Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
• Peel, then mince or grate garlic.
• Cut tomato into 1/4-inch slices.
• Drain, then roughly chop pickles.
• To a small bowl, add mayo, 1/4 tsp (1/2 tsp) garlic and 1/8 tsp (1/4 tsp) sugar. Season with pepper, then stir to combine. Set aside.

• In a medium bowl, whisk together Cajun Spice Blend, remaining garlic and 2 tbsp (4 tbsp) oil.
• Add halloumi slices.
• Gently stir to coat completely. Set aside.

• Halve buns, then arrange on an unlined baking sheet, cut-side up.
• Toast in the top of the oven for 3-4 min, until golden. (TIP: Keep your eye on them so they don't burn.)

• Heat a large non-stick pan over medium-high.
• When hot, add halloumi to the dry pan. Cook for 2-3 min per side, until golden. (NOTE: Reduce heat to medium after you flip slices if they're too dark.) (TIP: Don't overcrowd the pan; cook halloumi in 2 batches for 4 servings.)
• Transfer halloumi to a plate and carefully wipe out pan. 

• In the same pan, heat 1 tbsp (2 tbsp) butter over medium.
• Crack in 2 (4) eggs. Season with salt and pepper. Pan-fry 2-3 min, covered, until egg whites are set.** (NOTE: Yolks will still be runny. Pan-fry eggs using oil instead of butter, if you like.)
• Spread half the garlic mayo on bottom buns, then stack with halloumi, eggs, pickles, spinach and tomatoes. Close with top buns.
• Divide halloumi burgers and potato wedges between plates.
• Serve remaining garlic mayo on the side for dipping.

If you've opted to add eggs, transfer halloumi to a plate and carefully wipe out pan. In the same pan, heat 1 tbsp (2 tbsp) butter over medium. Crack in 2 (4) eggs. Season with salt and pepper. Pan-fry 2-3 min, covered, until egg whites are set.** (NOTE: Yolks will still be runny. Pan-fry eggs using oil instead of butter, if you like.) Stack eggs on buns.