Slice each avocado in half, scoop out of the skin with a spoon and remove the pit, cut each half of the avocados in half so that the avocado is quartered

Make the mint yoghurt by combining greek yoghurt in a bowl with the chopped mint, if the yoghurt is too thick to drizzle, add a little cold water and stir to loosen

Thinly slice the halloumi, being careful not to slice the slices too thin to avoid them breaking in the pan

Mix together the harissa, honey and red pepper flakes. Add the halloumi slices to the bowl and coat in the sauce or brush the sauce over the halloumi

Over medium to high heat fry the halloumi for 3-4 minutes on each side or until caramelized and browned but not burnt. Cooking times may vary depending on the pan or hob you're using

Lightly toast the tortillas in a dry pan or grill pan until warm and slightly crispy or alternatively heat in the microwave for 30 seconds

Build the tacos by adding ¼ avocado on to each mini tortilla, smash the avocado onto the tortilla with a fork then add on the arugula (rocket) along with 2-3 slices of halloumi on each tortilla

Drizzle the mint yoghurt over the halloumi and top with pomegranate seeds