• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes lengthways into 1cm slices, then into 1cm chips (peeling optional).
• Pop onto a large (lined) baking tray.
• Toss with half the harissa spice, salt, pepper, and a drizzle of oil. Spread out in a single layer. 
• When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

• In a large bowl, combine the mince, Middle Eastern spice, breadcrumbs, 2 tbsp water (per 2P) and ¼ tsp salt (per 2P).
• Season with pepper and mix together by hand.
• Roll into evenly-sized balls, then shape into 2cm thick burgers, one per person. IMPORTANT: Wash hands and equipment after handling raw mince.

TIP: Burgers will shrink a little during cooking.

• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, add the burgers and fry until browned on the outside and cooked through, 12-14 mins.
• Carefully turn every 3-4 mins, lowering the heat if needed. IMPORTANT: Burgers are cooked when no longer pink in the middle.
• Meanwhile, roughly chop the prawns.

• Place a pot over medium-high heat with a drizzle of oil.
• Once hot, fry the prawns and remaining harissa spice until cooked through, 3-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
• Remove the pot from the heat. Crumble in half the Greek style cheese.
• Stir in the sweet chilli sauce, mayo and 1 tsp sugar (per 2P).
• Taste and season with salt and pepper.

• Trim the salad leaves. Reserve one leaf per burger.
• Halve the remainder lengthways and thinly slice widthways. 
• In a salad bowl, crumble the remaining cheese and mix well with a drizzle of oil and ½ tsp sugar (per 2P).
• Toss the chopped salad leaves through the dressing just before serving. Season to taste with salt and pepper.
• Pop the buns into the oven to warm through, 1-2 mins.

• To assemble the burgers, spread the harissa prawns over the base bun.
• Top with a reserved salad leaf and then your burger.
• Sandwich closed with the top bun.
• Serve with chips and salad alongside. 
• Finish the salad with a drizzle of balsamic glaze.