• Slice avocado in half, scoop out flesh and roughly chop. Roughly chop tomato. • Cut halloumi into 1cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook halloumi, tossing occasionally, until golden brown, 2-4 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat then add the honey, white wine vinegar and a pinch of chilli flakes (if using), turning halloumi to coat.

• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • In a medium bowl, combine mixed salad leaves, tomato, avocado and balsamic & olive oil dressing.

• Build tacos by spreading with garlic aioli. Fill with avocado salad and hot honey halloumi.