• Preheat oven to 200°C/180°C fan-forced. • Cut onion (see ingredients) in half. Thinly slice half the onion and finely chop the remaining onion (this will be used in step 5!). • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Stir to coat and set aside.

• Halve cherry tomatoes. Finely chop coriander (see ingredients) and cucumber. Combine in a medium bowl, and set aside. • Pick and thinly slice mint leaves (see ingredients). Finely chop garlic. Cut mini flour tortillas into wedges. Drain and rinse chickpeas. Grate carrot. • Cut halloumi into 1cm slices.

• In a second small bowl, combine mint, Greek-style yoghurt and a small drizzle of olive oil. Season with salt and pepper. Set aside. • 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. Transfer to a plate.

• Place the tortilla wedges on a lined oven tray. Drizzle (or spray) with olive oil, season and toss to coat. Spread out evenly, then bake until golden, 8-10 minutes. TIP: If your oven tray is crowded, divide between two trays. TIP: Keep an eye on them. You want them crisp, but not burnt!

• While the tortillas are baking, return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook carrot and remaining onion until softened, 3-4 minutes. • Add chickpeas and cook until heated through, 2 minutes. • Add garlic and Mumbai spice blend and cook, stirring, until fragrant, 1-2 minutes. • Stir through tomato paste, cooked halloumi and coconut milk, then season generously. Simmer until sauce has thickened, 2-3 minutes. TIP: Add a splash of water if the mixture seems dry.

• Drain pickled onion. • Divide tortilla chips between bowls. Top with coconut-chickpea and halloumi mixture, cucumber salsa and pickled onion. • Serve with mint yoghurt. Enjoy! TIP: Serve the tortilla chips on the side if you prefer!