You'll be smiling all the way to the table when you dish up these top-drawer tacos. Fill them with sweet potato wedges, squeaky haloumi, caramelised onion, salad and creamy pesto dressing and enjoy the state of supreme bliss that follows!
mini flour tortillas(ContainsGlutenMay be presentSoy)
creamy pesto dressing(ContainsMilk, Tree Nuts, Egg)
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm wedges. Place on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.
While the sweet potato is roasting, cut the haloumi into 1cm-thick slices. Place the haloumi in a small bowl of cold water and set aside to soak for 5 minutes. TIP: Soaking the haloumi helps mellow out the saltiness! Thinly slice the brown onion. Cut the cucumber into thin batons. Roughly chop the cos lettuce (see ingredients list). Roughly chop the Kumato.
In a medium frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring often, until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar and stir well to combine. Cook until dark and sticky, 3-5 minutes. Season with salt and pepper and transfer to a small bowl.
Wash the pan and return to a medium-high heat with a drizzle of olive oil. Drain the haloumi, pat dry with paper towel and add to the pan. Cook until golden brown, 2 minutes each side.
While the haloumi is cooking, heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.
Bring everything to the table. Build your tacos by spreading the tortillas with creamy pesto dressing, then filling with cos lettuce, roasted sweet potato, haloumi, caramelised onion, cucumber and Kumato.