Bengali Haloumi Tacos

• In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Add carrot to pickling liquid and stir to coat. Set aside until serving. • In a second small bowl, combine 1/2 the Greek-style yoghurt and cucumber. Season and mix well. Set aside.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, cook haloumi, tossing occasionally, until golden brown, 2-4 minutes. • Transfer to a paper towel-lined plate.

• Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook onion, stirring, until softened, 2-3 minutes. • Add Bengal curry paste and garlic and cook until fragrant, 1 minute. • Add the brown sugar, butter, a pinch of salt, the remaining yoghurt and a splash of water and simmer, stirring occasionally, until slightly thickened, 1-2 minutes. • Return haloumi to the pan and cook, gently tossing to coat, until warmed through, 1-2 minutes. Season to taste.

• While the sauce is cooking, microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.