• Thinly slice cucumber into sticks.
• Cut tomato into thin wedges. 
• Grate carrot.
• In a small bowl, combine harissa paste and the mayonnaise. Set aside.

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.

• Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate.

• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil.

• Cook lamb mince (no need for oil!), breaking up with a spoon, until just browned, 4-5 minutes. 

• Add paprika spice blend and cook until fragrant, 1 minute.
• Remove from heat, then stir in the honey. 

• In a large bowl, combine mixed salad leaves, tomato, cucumber, carrot and a drizzle of balsamic vinegar and olive oil. Season to taste with salt and pepper.
• Microwave mini flourtortillas on a microwave-safe plate in 10 second bursts until warmed through. 

• Spread tortillas with harissa mayo, then top with balsamic salad, haloumi and smokey lamb.
• Sprinkle with flaked almonds to serve. Enjoy!