• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries, then 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.

• Pat halloumi dry and slice in half crossways to get 1 thin piece per person.

• In a medium bowl, place black beans and lightly mash with a fork. • Add shredded Cheddar cheese, Mexican Fiesta spice blend, the plain flour, egg, milk and a pinch of salt. Mix well to combine. • Using damp hands, shape the mixture into 2cm-thick patties (1 per person). TIP: Lift out some of the mixture with a spoon. If it's too wet and doesn't hold its shape, add a little more flour!

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook halloumi, until golden brown, 1-2 minutes each side. Transfer to a plate. • Return pan to a medium-high heat with a drizzle of olive oil. Cook bean patties until browned, 4-5 minutes each side. • Transfer to a paper towel-lined plate. TIP: Add extra olive oil between batches as needed.

• While the patties are cooking, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • In a large bowl, combine mixed salad leaves and a drizzle of vinegar and olive oil. Season with salt and pepper.

• Spread burger bun bases with smokey aioli. • Top with lettuce, tomato, halloumi and black bean patties. • Serve with fries. Enjoy!