• To a medium bowl, add haloumi and cover with water to soak.
• Thinly slice cucumber into sticks.
• Halve snacking tomatoes (see ingredients).
• Thinly slice red onion (see ingredients).
• In a small bowl, combine garlic aioli and harissa paste. Set aside.

• In a small microwave-safe bowl, combine onion, the white wine vinegar and a good pinch of sugar and salt.
• Microwave onion in 30 second bursts, until softened.

• Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi, in batches, until golden brown, 1-2 minutes each side. 

• Remove from heat, then add the honey, turning to coat.

• In a large bowl, combine mixed salad leaves, snacking tomatoes, cucumber, pickled onion and a drizzle of olive oil. Season to taste.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts until warmed through.
• Top tortillas with cherry tomato and pickled onion salad and honey haloumi.
• Drizzle over harissa aioli and sprinkle over everything garnish to serve. Enjoy!