• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into fries. 
• Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to 
coat. Bake until tender,  
20-25 minutes.
• Meanwhile, thinly slice brown onion. Roughly chop tomato. Drain sweetcorn.

TIP: If your oven tray is crowded, divide the fries between two trays. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 
onion, stirring regularly, until softened, 5-6 minutes.
• Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of 
water. Mix well. Cook until dark and sticky, 3-5 minutes.
• Season to taste with salt and pepper, then transfer to a bowl. 

• Cut haloumi into 1cm-thick slices.
• In a medium bowl, combine All-American spice blend and a drizzle of olive oil. 
Add haloumi, tossing to coat.
• Wash out frying pan, then return to medium-high heat with a drizzle of olive oil. 
Cook haloumi, turning, until golden brown, 1-2 minutes each side.
• When haloumi is almost ready, microwave mini flour tortillas on a plate in  
10 second bursts, until warmed through.

• Spread tortillas with a layer of smokey aioli.
• Fill with mixed salad leaves, some sweet potato fries, haloumi and  
caramelised onion.
• Top with a helping of corn and tomato. 
• Serve with any remaining fries on the side. Enjoy!