Herby Haloumi & Roasted Potato Tacos

While the potato is roasting, thinly slice the brown onion. Finely chop the garlic. Slice the cucumber into thin sticks. Thinly slice the tomato into half-moons. Shred the cos lettuce (see ingredients). Cut the haloumi into 1cm strips.

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

While the onion is caramelising, combine the garlic, a drizzle of olive oil and remaining garlic & herb seasoning in a medium bowl. Season with pepper. Add the haloumi and toss to coat.

Wash and dry the frying pan, then return to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the haloumi until golden brown, 1-2 minutes each side. Meanwhile, microwave the mini flour tortillas on a plate for 10 second bursts, until warmed through.