Before starting, preheat the oven to 450°F and wash and dry all produce. Finely chop 1 tsp rosemary leaves (dbl for 4 ppl). Cut potatoes into 1/2-inch thick wedges. Toss potatoes and rosemary with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, until golden-brown, 25-28 min.

While potatoes roast, thinly slice tomato. Cut halloumi into 1/4-inch thick slices. Rinse halloumi under cold water and pat slices dry with paper towels. Stir together basil pesto and mayo in a small bowl. Set aside.

Heat a large non-stick pan over medium-high heat. When hot, add halloumi to the dry pan. Cook, until golden-brown, 1-2 min per side. (NOTE: Cook halloumi in 2 batches for 4 ppl.)

While halloumi cooks, halve buns and arrange them on another baking sheet cut-side up. Toast in top of oven, until golden-brown, 4-6 min. (TIP: Keep your eye on them so they don't burn!)

Spread basil aioli between buns, then top with spring mix, halloumi and tomato slices. Divide between plates and serve potato wedges alongside.