Honey & Oregano Glazed Haloumi Tacos

While the sweet potato is roasting, finely chop the garlic (or use a garlic press). Cut the haloumi into 1cm-thick strips. Place the haloumi in a small bowl of cold water and set aside to soak for 5 minutes. Zest the lemon to get a good pinch, then slice into wedges. In a small bowl, combine the dried oregano (see ingredients list), honey, lemon zest and a squeeze of lemon juice. Set aside. Thinly slice the snow peas lengthways. Slice the tomato into thin half-moons. Roughly chop the baby spinach leaves.

TIP: Soaking the haloumi helps mellow out the saltiness!

Heat a large frying pan over a medium-high with olive oil (2 tsp for 2 people / 1 tbs for 4 people) and garlic. Cook until fragrant, 1 minute. Transfer to a small bowl. Add the Greek yoghurt to the garlic oil mixture and stir to combine. Season to taste.

Return the frying pan with a drizzle of olive oil over a medium-high heat. Pat the haloumi dry with paper towel and add to the pan. Cook until golden brown, 2 minutes each side. Reduce the heat to medium and add the honey-oregano glaze. Cook until fragrant, turning the haloumi halfway through, 1-2 minutes.

While the haloumi is cooking, heat the mini flourtortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.