• Finely chop brown onion. • Drain and rinse chickpeas. • In a medium bowl, place haloumi and cover with water to soak

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 3-5 minutes. • Add garlic paste, chermoula spice blend, tomato paste and chickpeas. Cook, stirring until fragrant, 2-4 minutes. • Add coconut milk and vegetable stock. Cook, stirring, until slightly thickened, 2-3 minutes. • Remove from heat. Stir in the butter until melted, then lightly mash chickpeas. Season with salt and pepper to taste. TIP: The butter helps balance out the acidity of the tomato paste!

• While the chickpeas are cooking, thinly slice cucumber into half-moons. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season to taste, then add mixed salad leaves and cucumber. Toss to coat. • Microwave mini flourtortillas on a microwave-safe plate in 10 second bursts, until warmed through.

• Fill tortillas with a helping of salad and chermoula-coconut chickpeas and haloumi. • Top with a dollop of Greek-style yoghurt. • Tear over parsley to serve. Enjoy!