Serves 2

INGREDIENTS:

• 1 Red Onion
• 1 clove Garlic
• 1 Lemon
• 180g Haloumi
• 6 Mini Tortillas
• 1 Cucumber
• 75g Garlic Aioli
• 1 bag Cos Lettuce
• 2 tsp Dried Oregano
• 1 Long Red Chilli (optional)
• 1 Roma Tomato
• Olive oil
• 1 tbs Balsamic Vinegar
• 2 tsp Brown sugar

METHOD:

1. Finely slice onion, Crush garlic. Slice the haloumi into 1cm thick slices. Juice lemon until you have 2 tsp. Dice cucumber. Slice Roma tomato into half-moons. Finely slice the cos lettuce. Finely slice the red chilli (if using).
2. Heat a drizzle of olive oil in a frypan and heat over medium heat. Add the red onion and cook until softened. Add the balsamic vinegar, brown sugar and 1 tbs of water & cook for a further 5 minutes, or until darkened and caramelised.
3. While the onions are cooking, combine the garlic, dried oregano & a drizzle of olive oil in a medium bowl. Season with a pinch of black pepper and mix well. Pat the haloumi dry using paper towel & add to the bowl with the garlic. Toss to coat the haloumi.
4. In a small bowl, combine the lemon juice and garlic aioli. (add as much or little lemon juice as you like)
5. Heat a drizzle of olive oil in a second frypan over medium heat. Add the haloumi and cook for 2 minutes on each side until golden brown. (While the haloumi is cooking, heat the mini tortillas for 10 seconds in the microwave)
6. Fill the tortillas with a handful of cucumber, tomato, cos lettuce, caramelised onion, haloumi and a dollop of lemon aioli. Sprinkle red chilli and serve.