Quick Smokey Haloumi, Lamb Tacos & Harissa Mayo

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate. • Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook lamb mince (no need for oil!), breaking up with a spoon, until just browned, 4-5 minutes. • Add paprika spice blend and cook until fragrant, 1 minute. Remove from heat and stir in the honey.

• In a large bowl, combine mixed salad leaves, tomato, cucumber, carrot and a drizzle of balsamic vinegar and olive oil. Season to taste. • Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts until warmed through.