The ultimate in one-handed food, these tacos with delicious herbed haloumi, lime aioli and a sweet balsamic syrup are best enjoyed sans plate and cutlery. Enjoy!
garlic aioli(ContainsMilk, Eggs)
mini flour tortillas(ContainsWheatMay be presentSesame, Soya)
Thinly slice the red onion. Finely chop the garlic (or use a garlic press). Slice the cucumber into thin batons. Thinly slice the tomato into half-moons. Shred the cos lettuce. Cut the haloumi into 1cm slices. Place the haloumi slices in a small bowl of cold water and set aside to soak for 5 minutes. 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 regularly, until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
While the onions are caramelising, 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 garlic mixture. Toss to coat.
In a small bowl, combine the garlic aioli with a good squeeze of lime juice (see ingredients list). Slice any remaining lime into wedges. TIP: Add as much or as little lime 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. Once hot, add the haloumi and 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 or until warmed through.
Bring everything to the table to serve. Fill each tortilla with some cucumber, tomato, cos lettuce, caramelised onion, haloumi and a drizzle of balsamic glaze and lime aioli. Serve with any remaining lime wedges.