American BBQ Haloumi

While the wedges are roasting, drain the sweetcorn (see ingredients list). Cut the haloumi into 4 steaks (place your hand flat on top of the haloumi and slice through the centre into 2 thin pieces, then slice each piece in half). Place the haloumi slices in a small bowl of cold water and set aside to soak for 5 minutes. TIP: Soaking the haloumi helps mellow out the saltiness!

Heat a large frying pan over a high heat. Add the corn kernels and cook, tossing occasionally, until golden and lightly charred, 4-5 minutes. TIP: Cover with a lid to stop the kernels jumping out of the pan.

Thinly slice the spring onion. Slice the lemon (see ingredients list) into wedges. In a large bowl, combine the Dijon mustard, mayonnaise, olive oil (2 tsp for 2 people / 4 tsp for 4 people), a squeeze of lemon juice and a pinch of salt and pepper. Add the slaw mix, spring onion and charred corn. Gently toss to coat in the dressing.

When the kumara has 5 minutes cook time remaining, drain the haloumi slices and pat dry. In a medium bowl, combine the haloumi, All-American spice blend and a drizzle of olive oil. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the spiced haloumi until golden, 2 minutes each side. TIP: Keep an eye on the haloumi as the spice blend will char quickly.