Step 1

Thinly slice the red onion (see ingredients). In a small bowl, combine the red onion, white wine vinegar and a good pinch of sugar and salt. Add just enough water to cover the onion completely and stir to coat. Set aside.

Step 2

Cut the haloumi into 1cm-thick strips. Place the haloumi slices in a medium bowl of cold water and set aside to soak for 5 minutes. Thinly slice the cucumber into thin sticks. Finely chop the tomato. Finely shred the cos lettuce. Combine the tomato and cos lettuce in a large bowl and set aside. TIP: Soaking the haloumi helps mellow out the saltiness.

Step 3

Pat dry the haloumi. In a shallow bowl, combine the Aussie spice blend and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the haloumi into the Aussie spice blend, then into the egg, and finally in the panko breadcrumbs. Transfer to a plate.

Step 4

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base. When the oil is hot, cook the haloumi until golden brown, 2 minutes each side. Transfer the haloumi to a plate lined with paper towel. TIP: Turn the haloumi carefully to stop the crumb from breaking!

Step 5

Heat the mini flour tortillas in a sandwich press or microwave for 10 second bursts, or until warmed through. Add pickling liquid (1 tsp for 2 people / 2 tsp for 4 people), a drizzle of olive oil and a pinch of salt and pepper to the salad and toss to combine. Drain the pickled onion.

Step 6

Bring everything to the table to serve. Build your tacos by spreading smokey aioli over the tortillas and topping with some cos lettuce salad, cucumber, haloumi and pickled red onion.