Halloumi Tortillas

3 tbs olive oil

250g halloumi, cut into 1cm thick slices

1 red onion

1 clove garlic, crushed

1 cucumber, diced

1 roma tomato, seeds removed and diced

70g iceberg lettuce, shredded or finely sliced

1/2 lemon

1 tbs balsamic vinegar

1 tbs water

2 tsp light brown sugar

1 tsp dried oregano

garlic aoili (Heinz brand works)

mild chilli powder, Masterfoods Mexican Chilli powder works well

6 mini flour tortillas (ie not corn tortillas)

Thinly slice onion.

Place tomato and cucumber in serving bowls.

Place halloumi slices in a small bowl of cold water and set aside to soak for 5-10 minutes.

Combine the garlic, dried oregano, a pinch of pepper and a drizzle of olive oil on a plate.

Drain halloumi, then pat dry and add to garlic mixture.

Toss to coat.

Heat a drizzle of olive oil over medium heat in a medium frying pan.

Add the onion and cook, stirring regularly until softened, 5-6 minutes.

Add balsamic vinegar, water and brown sugar and mix well.

Cook until dark and sticky, 3-5 minutes, transfer to a small bowl.

Combine garlic aoili with a squeeze of lemon juice and a very light sprinkle of mild chilli powder

Slice any remaining lemon into wedges.

Wash out frying pan and return to a medium-high heat with a drizzle of olive oil.

Cook until for 3 minutes on the first side and about 1 minute on the second side.

Heat the tortillas in a sandwich press or covered on plate in the microwave.

Take everything to the table to serve. Halloumi hardens as it reaches room temperature, make sure you eat very very soon after the Halloumi has been cooked.

Top each tortilla with some cucumber, tomato, lettuce, caramelised onion, halloumi and lemon aoili.

Serve with remaining lemon wedges.

This works served alongside tabouli and guacamole.

Try this with Chilli Halloumi, a new product at Woolworths!

This also works without the onion.

For a low salt option, bocconcini cheese coated with the oregano oil mixture works well, or mushrooms marinated in garlic powder, oregano and oil.