Haloumi & Sweet Potato Tacos

While the sweet potato is roasting, cut the haloumi into 1cm-thick slices. Place the haloumi slices in a small bowl of cold water and set aside to soak for 5 minutes. Thinly slice the brown onion. Slice the cucumber into thin batons. Roughly chop the cos lettuce (see ingredients) and the tomato.

TIP: Soaking the haloumi helps mellow out the saltiness!

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.