Using the pulse action, blend all the ingredients in a food processor to a salsa-like consistency. You still want a little texture, so be careful not to over-blend it. Season with salt.
Whisk all the ingredients together in a bowl until the sugar dissolves.
Cut the beef into
Put two frying pans on the stove. Add a little oil to the first pan over a medium–high heat and fry the beef in batches. Don’t overcrowd the pan, as you want the beef to caramelise. Stir every now and then as the marinade has lots of sugar in it and it will burn if left to sit. Cook for 3–4 minutes until the beef is done, then set aside and keep warm.
Don’t add oil to the second pan. Instead, heat over a medium heat, warm the tortillas one or two at a time until they soften and the edges start to char slightly. Don’t cook them too long or they will completely dry out and go hard. Keep them warm in a folded tea towel (dish towel) until ready to use.
Whisk all the ingredients with
Combine the cabbage, coriander and spring onions in a bowl. Gradually add the salad dressing until you reach an amount you’re happy with. Mix, taste and add more dressing if needed.
Place the tortillas on a large serving plate. Divide the cooked beef between the 10 tortillas, then add some cabbage salad, followed by a spoonful of salsa verde. Using a microplane, grate some haloumi cheese all over the top. Serve immediately.
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