• 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 high heat. 
• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook halloumi, until golden brown, 1-2 minutes each side. • Remove pan from heat, then add lemon pepper 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 and halloumi.
• Drizzle over natural yoghurt to serve. Enjoy!