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

• In a small microwave-safe bowl, combine onion, the white wine vinegar and a good pinch of sugar and salt. • Microwave onion for 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, cucumber, tomato, pickled onion and a drizzle of olive oil. Season. • Microwave mini flourtortillas on a plate in 10 second bursts until warmed through. • Top tortillas with pickled onion and cucumber salad and honey haloumi. Drizzle over tangy aioli to serve. Enjoy!