• Thinly slice radish. 
• Roughly chop tomato.
• Cut halloumi into 1cm chunks. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook halloumi, tossing, until golden brown, 4-5 minutes.
• 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 flourtortillas on a microwave-safe plate in 10 second bursts until warmed through.
• In a medium bowl, combine mixed salad leaves, radish, tomato and balsamic & olive oil dressing. 

• Build tacos by spreading tortillas with garlic aioli. Fill with radish salad and 
hot honey halloumi. 
• Serve with any remaining radish salad. Enjoy!