Before starting, preheat the oven to 425˚F.Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and Zesty Garlic Blend, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min.

Meanwhile, cut halloumi into 1/4-inch-thick slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Peel, then mince or grate garlic. Cut tomato into 1/4-inch slices. Drain, then roughly chop pickles. Add mayo, 1/4 tsp (1/2 tsp) garlic and 1/8 tsp (1/4 tsp) sugar to a small bowl. Season with pepper, then stir to combine. Set aside.

Whisk together Cajun Spice Blend, remaining garlic and 2 tbsp (4 tbsp) oil in a medium bowl. Add halloumi slices. Gently stir to coat completely. Set aside.

Halve buns, then arrange on an unlined baking sheet, cut-side up. Toast in the top of the oven until golden-brown, 3-4 min. (TIP: Keep your eye on buns so they don't burn!)

Heat a large non-stick pan over medium-high heat. When hot, add halloumi to the dry pan. Cook until golden-brown, 2-3 min per side. (NOTE: Reduce heat to medium after you flip slices if they're too dark!) (TIP: Don't overcrowd the pan; cook halloumi in 2 batches for 4 ppl!)

Spread half the garlic mayo on bottom buns, then stack with halloumi, pickles, spinach and tomatoes. Close with top buns. Divide halloumi burgers and potato wedges between plates. Serve remaining garlic mayo on the side for dipping.