Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the dried oregano, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Drain the halloumi, then cut it into 2/3 slices per person. Place them into a small bowl of cold water and leave to soak.

Meanwhile, halve and peel the red onion. Thinly slice half the onion, then cut the other half into wedges.

When the chips have 20 mins remaining, add the onion wedges to the tray, drizzle with oil and toss together. Return to the oven for the remaining time until softened, 15-20 mins.

Meanwhile, in a medium bowl, mix together the red wine vinegar, a pinch of salt and the sugar for the pickle (see pantry for amount). Stir in the thinly sliced onion and set aside to pickle.

When the chips have 10 mins remaining, place the veggie burgers on a lightly oiled baking tray. 

Bake on the middle shelf until browned, 6-7 mins. IMPORTANT: Ensure they're piping hot throughout.

Meanwhile, remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

Heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the halloumi and fry until golden, 2-3 mins each side.

Meanwhile, halve the burger buns.

Trim the cucumber, then halve lengthways. Thinly slice widthways.

Just before everything's ready, pop the buns into the oven to warm through, 2-3 mins.

When the burgers are cooked, drizzle over the honey (see pantry for amount) and turn to glaze both sides.

Add the baby leaves to the bowl of pickled onion with a drizzle of oil, then toss together. TIP: Don't add the leaves too early or they'll go soggy.

When everything's ready, spread the mayo (see pantry for amount) over the bun bases.

Top the bases with the glazed burgers, halloumi slices and a handful of the pickled onion salad. Finish by crumbling on the Greek style salad cheese, then sandwich shut with the bun lids.

Toss the cucumber through the remaining salad and serve alongside along with the oregano chips.