Before starting, preheat the oven to 450°F. Wash and dry all produce. Strip rosemary leaves from stems, then finely chop 1 tsp (dbl for 4 ppl). Cut potatoes into 1/2-inch wedges. Add potatoes, rosemary and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven until golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

While potato wedges roast, cut tomato into 1/4-inch slices. Cut halloumi into 1/4-inch slices. Rinse halloumi in cold water, then pat dry with paper towels. Stir together 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: Don't overcrowd the pan. Cook in batches for 4 ppl.)

While halloumi cooks, 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 them so they don't burn!)

Spread basil mayo on buns. Stack spring mix, halloumi and tomatoes on bottom buns. Close with top buns. Divide buns and potato wedges between plates.