American BBQ Haloumi

While the sweet potatoes are roasting, slice the kernels off the corn cob. TIP: Do this in a large bowl to stop the kernels from flying everywhere. 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! Thinly slice the long red chilli (if using). Thinly slice the spring onion.

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

In a large bowl, combine the Dijon mustard, mayonnaise, olive oil (2 tsp for 2 people / 1 tbs for 4 people), a squeeze of lime juice and a pinch of salt and pepper. Add the slaw mix, spring onion and charred corn. Gently toss to coat in the dressing. Slice any remaining lime into wedges.

Once the sweet potato 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 for 2 minutes on each side or until golden. TIP: Keep an eye on the haloumi as the spice blend will char quickly.