Halloumi Tacos with Black Bean Salsa

Cut halloumi into 2cm-thick slices. Pick oregano leaves from their stems and finely chop.

Drain half a can each of corn and black beans. Heat 10ml (½ tablespoon) olive oil in a large frypan over medium heat. Add corn and cook, shaking pan, for 2–3 minutes or until slightly golden. Zest and juice lemon. Add half the zest and half the juice to pan with beans and oregano. Season with salt and pepper and transfer to a bowl. Wipe out pan.

Thinly slice red onion and wash salad leaves. Set aside.

Place red onion in a bowl with remaining olive oil. Add remaining lemon zest and juice and season with salt.

Heat vegetable oil in a large frypan over medium-high heat. Add halloumi and cook, turning once, for 2–3 minutes each side or until golden.

Warm tortillas in a dry frypan over low heat and keep in a clean tea towel. Add dressing to salad and toss to combine. Top tortillas with chipotle mayonnaise, halloumi, salad and black bean salsa.