American BBQ Haloumi

While the sweet potato is roasting, slice the kernels off the corn cob. Cut each block of haloumi into 4 steaks (slice into 2 thin rectangles, then cut each rectangle in half). Place the haloumi 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.

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 the pan with a lid or foil if the kernels are “popping” out. Transfer to a plate.

Cut the lemon (see ingredients list) into wedges. In a large bowl, combine the Dijon mustard, mayonnaise, a squeeze of lemon juice and a pinch of salt and pepper. TIP: For the low-calorie option, omit the mayonnaise and add a drizzle of olive oil. Add the slaw mix, spring onion and charred corn. Gently toss to coat in the dressing.

When the sweet potato has 5 minutes cook time remaining, drain the haloumi 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 haloumi until golden, 2 minutes each side. TIP: Keep an eye on the haloumi as the spice blend will char quickly.