Step 1

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Place the sweet potato, chermoula spice blend (see ingredients list), a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.

Step 2

While the sweet potato is roasting, finely chop the garlic (or use a garlic press). Cut the haloumi into 1cm-thick strips. Place the haloumi in a small bowl of cold water and set aside to soak for 5 minutes. Zest the lemon to get a good pinch, then slice into wedges. In a small bowl, combine the dried oregano (see ingredients list), honey, lemon zest and a squeeze of lemon juice. Set aside. Thinly slice the snow peas lengthways. Slice the tomato into thin half-moons. Roughly chop the baby spinach leaves. TIP: Soaking the haloumi helps mellow out the saltiness!

Step 3

Heat a large frying pan over a medium-high with olive oil (2 tsp for 2 people / 1 tbs for 4 people) and garlic. Cook until fragrant, 1 minute. Transfer to a small bowl. Add the Greek yoghurt to the garlic oil mixture and stir to combine. Season to taste.

Step 4

Return the frying pan with a drizzle of olive oil over a medium-high heat. Pat the haloumi dry with paper towel and add to the pan. Cook until golden brown, 2 minutes each side. Reduce the heat to medium and add the honey-oregano glaze. Cook until fragrant, turning the haloumi halfway through, 1-2 minutes.

Step 5

While the haloumi is cooking, heat the mini flourtortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.

Step 6

Bring everything to the table to serve. To build your tacos, spread the base of a tortilla with garlic yoghurt and top with sweet potato, snow peas, tomato, spinach and honey and oregano glazed haloumi. Spoon the remaining glaze onto the tacos. Serve with any remaining lemon wedges.