• Preheat oven to 240°C/220°C fan-forced. Peel kumara and cut into wedges. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.

• Meanwhile, roughly chop baby leaves. Slice halloumi in half, crossways to get 1 thin steak per person. • In a small bowl, combine cherry sauce and BBQ sauce. Set aside.

• In a shallow bowl, combine the plain flour and 
a pinch of salt. In a second shallow bowl, whisk 
the egg. In a third shallow bowl, place panko 
breadcrumbs.• Dip halloumi slices into the flour mixture, followed by the egg and finally into the panko 
breadcrumbs. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook halloumi until golden brown, 2 minutes each side. Set aside on a paper towel-lined plate.

• Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • In a large bowl, combine baby leaves, mixed salad leaves and mayonnaise. Season with salt and pepper to taste.

• Spread burger tops and bases with some BBQ cherry sauce. Top with some creamy salad and crumbed haloumi. • Serve with kumara wedges. Enjoy!