Preheat the oven to 450°F (to roast potatoes and toast burger buns). Start prepping when the oven comes up to temperature! Wash and dry all produce.* Finely chop 1 tsp rosemary leaves (dbl for 4 ppl). Cut potatoes in half lengthwise, then cut each half into 1/2-inch thick wedges. On a parchment-lined baking sheet, toss potatoes and rosemary with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in middle of oven, until golden-brown, 25-28 min.

Meanwhile, slice tomato(es) into 1/4-inch rounds. Cut halloumi into 1/4-inch thick slices. Rinse halloumi under cold water and pat slices dry with paper towel. In a small bowl, stir together basil pesto and mayonnaise. Set aside.

Heat a large non-stick pan over medium-high heat. When hot, add halloumi slices to the dry pan. Cook, until golden-brown, 1-2 min per side. (NOTE: Don't overcrowd the pan. Cook halloumi in 2 batches for 4 ppl.)

Meanwhile, cut buns in half 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 alongside potato wedges.