Grilled Haloumi Tacos

Place the haloumi, 1/2 the olive oil, chilli flakes, dried oregano and brown sugar (optional) in a medium bowl. Season with salt and pepper. Toss to coat the haloumi in the seasoning. Set aside.

Combine the tomato, red onion and red wine vinegar in a second medium bowl. Season with salt and pepper. Set aside.

In a small jug or bowl combine the parsley leaves and stalks, remaining olive oil, lemon zest and juice from 1/2 the lemon wedges. Season with salt and pepper. While the traditional Italian gremolata includes these ingredients, you can try many other variations. Use the zest from other citrus fruits (lime, orange or grapefruit) or different herbs (coriander, mint, sage) or even add a little garlic, grated fresh horseradish or grated Parmesan cheese!

Heat a medium grill pan over a medium- high heat. Grill the mini flour tortillas in the pan for 1-2 minutes, or until charred and warm (but not sti as you want to roll them up with the filling when it comes time to eat!). Set aside on a plate and cover with foil to keep warm. Return the pan to a medium-high heat with a drizzle of olive oil. Cook the haloumi for 3-4 minutes, turning halfway, or until golden and heated through.