Garlic Haloumi & Sweet Potato Tacos

• To a medium bowl, add haloumi and cover with water to soak. • Thinly slice brown onion. • Finely chop garlic. • Slice cucumber into thin sticks. • Thinly slice tomato into half-moons.

• In a large frying pan, heat a drizzle of olive oil over medium heat. • Cook onion, stirring, until softened, 5-6 minutes. • Add the balsamic vinegar, brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. • Transfer to a small bowl.

• Drain haloumi and pat dry. • Cut haloumi into 1cm-thick slices. • Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook haloumi until golden brown, 1-2 minutes each side.

• In the last minute of cook time, add garlic to the pan and cook until fragrant, turning haloumi to coat. • Meanwhile, microwave mini flourtortillas on a microwave-safe plate in 10 second bursts, until warmed through.