Garlic & Oregano Haloumi Tacos

In a medium frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook stirring regularly until softened, 5-6 minutes. Add the balsamic vinegar, the water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

While the onion is cooking, combine the garlic, dried oregano, a pinch of pepper and a drizzle of olive oil in a medium bowl. Drain the haloumi, then pat dry and add to the bowl with the oregano mixture. Toss to coat the haloumi.

In a small bowl, combine the creamy pesto dressing with a good squeeze of lemon juice (see ingredients list). Slice any remaining lemon into wedges. TIP: Add as much or as little lemon juice as you like, depending on your taste.

Wash out the frying pan and return to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the haloumi and cook until golden brown, 2 minutes. 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 or until warmed through.