WHAT YOU NEED

600g lamb mince

1 small red onion, finely chopped

1⁄₃ cup green olive tapenade

1⁄₃ cup thinly sliced fresh mint

¼ cup dried breadcrumbs

1 egg, lightly beaten 1 tsp dried oregano leaves

2 tblsps olive oil

225g block haloumi, cut into 8 slices

4 round Turkish rolls, split, toasted

Beetroot dip, lettuce leaves, sliced tomato, sliced red onion, cucumber ribbons and sweet potato crisps, to serve