Prawn & halloumi tacos with pomegranate and lemon harissa

Add the prawns to a small bowl with 1½ tbsp harissa, mix well and leave for 5 minutes, or up to a maximum of 30 minutes.

Meanwhile, to make the salad, combine the coriander leaves, lime juice, pomegranate seeds, shallot and a pinch of salt in a small bowl, then set aside.

Add ½ tbsp oil to a medium frying pan and place over a high heat. Add the halloumi, then fry for 4 minutes, turning occasionally, until soft and golden brown all over. Add the remaining oil, the prawns and their marinade to the pan and cook for 3-4 minutes, stirring and turning, until the prawns are pink and opaque and just cooked through.

Remove the pan from the heat and stir in the remaining ½ tbsp harissa. Serve with the tortillas, guacamole, soured cream and salad, garnished with red chilli (if using), and lime wedges on the side for squeezing over.