Herby Haloumi & Sweet Potato Tacos

• Meanwhile, cut haloumi into 1cm strips. In a medium bowl, add haloumi and cover with water. • 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.

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

• 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. • Meanwhile, microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.