Halloumi Tacos with Black Bean Salsa

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

Drain 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 1/2 the zest and 1/2 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.