• Thinly slice onion. Slice cucumber into thin sticks. Shred cos lettuce leaves (see ingredients). Grate carrot (see ingredients). • Cut haloumi into 1cm-thick slices.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook haloumi, until golden brown, 1-2 minutes each side. Remove from heat. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.

• In a medium bowl, combine lettuce, carrot, cucumber and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • Bring everything to the table to serve. Fill each tortilla with some cucumber salad, haloumi and caramelised onion. • Drizzle with mayonnaise to serve. Enjoy!