The ultimate in one-handed food, these tacos with delicious herbed haloumi, lemon aioli and a sweet balsamic syrup are best enjoyed sans plate and cutlery. Dig in!
garlic aioli(ContainsEggsMay be presentTree Nuts)
mini flour tortillas(ContainsWheatMay be presentSesame, Soya)
Thinly slice the red onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Thinly slice the tomato into half-moons. Shred the cos lettuce (see ingredients list). Slice the haloumi into 1cm-thick strips. Place the haloumi strips 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 often, until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar and stir to combine. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
While the onion is 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 with paper towel and add to the bowl with the garlic mixture. Toss the haloumi to coat.
In a small bowl, combine the garlic aioli 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.
Wash 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, until warmed through.
Bring everything to the table to serve. Fill each tortilla with some carrot, tomato, cos lettuce, caramelised onion, haloumi and a drizzle of balsamic glaze and lemon aioli. Serve with any remaining lemon wedges.