Slice the halloumi then add to a non-stick frying pan.
Mix honey with chilli flakes and a teeny bit of water to loosen it so you can pour over the halloumi.
Cook for a few minutes per side until golden and sticky.
Pan fry peppers and onion in olive oil for several minutes until softened, then mix in the fajita seasoning.
Blend avocado, jalapenos, yoghurt, garlicky salt and pepper.
Toast the tortillas then top with rocket, the fajita veggies, and hot honey halloumi.
Add a sprinkle of fresh herbs and pomme seeds.
