The ultimate in one-handed food, these tacos with delicious herbed haloumi, lemon pesto dressing and sweet-sticky caramelised onion are best enjoyed sans cutlery.
Always refer to the product label for the most accurate ingredient and allergen information.
creamy pesto dressing(ContainsMilk)
mini flour tortillas(ContainsGluten)
Thinly slice the red onion. Finely chop the garlic (or use a garlic press). Thinly slice the cucumber into batons. Thinly slice the tomato into halfmoons. Shred the cos lettuce (see ingredients list). 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, the water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl and cover to keep warm.
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 with paper towel 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 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, 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 to serve. Fill each tortilla with some cucumber, tomato, cos lettuce, caramelised onion and haloumi. Drizzle over the balsamic glaze and lemon-pesto dressing. Serve with any remaining lemon wedges.