• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place on a lined oven tray. Drizzle with olive oil, sprinkle with mixed sesame seeds, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Thinly slice tomato ito wedges. • Shred cos lettuce. Cut haloumi into 1cm-thick slices.

• In a medium bowl, combine beef & pork mince, fine breadcrumbs, Kiwi spice blend and the egg. • Using damp hands, roll heaped spoonfuls of mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate. Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles! Make sure to wash your hands well afterwards.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook haloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side.

• In a large bowl, combine cos lettuce, tomato, a drizzle of white wine vinegar and olive oil. Little cooks: Help toss the salad.

• Divide cos salad, sesame fries, haloumi and rissoles between bowls. • Top with shredded Cheddar cheese and burger sauce to serve. Enjoy!