• Slice cucumber into thin sticks. 
• Thinly slice tomato into wedges. 
• Zest lemon to get a pinch, then slice into wedges.
• Cut halloumi into 1cm-thick slices.
• In a small bowl, combine garlic & herb seasoning, lemon zest, a squeeze of lemon juice, the honey and a splash of water.  

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook halloumi, until golden brown, 1-2 minutes each side.
• Remove pan from heat, then add lemon-honey mixture and turn to coat. 

• Meanwhile, in a medium bowl, combine mixed salad leaves, tomato and a drizzle of white wine vinegar and olive oil. Season to taste with salt and pepper and set aside.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts, until warmed through.

• Build your tacos by topping tortillas with cucumber salad and  sticky lemon halloumi.
• Drizzle over natural yoghurt to serve. Enjoy!