Loaded Haloumi Tacos

• Meanwhile, thinly slice brown onion. Slice cucumber into thin sticks. Roughly chop cos lettuce (see ingredients) and tomato. • In a large frying pan, heat a drizzle of olive oil over a medium heat. Cook onion, stirring regularly until softened, 5-6 minutes. Reduce heat to medium. Add balsamic vinegar, the water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

• Cut haloumi into 1cm-thick slices and pat dry. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. In a medium bowl, combine All-American spice blend and a drizzle of olive oil. Add haloumi, tossing to coat. • Wash out frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • When haloumi is almost done, microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.