American BBQ Haloumi

• Meanwhile, cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. • Drain the sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the kernels are “popping” out.

• Drain haloumi and pat dry. In a medium bowl, combine the remaining All-American spice blend and a drizzle of olive oil. Add haloumi, turning to coat. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • Reduce heat to medium. Add the honey, turning haloumi to coat, until fragrant, 1-2 minutes. Remove pan from heat. • To the bowl with the corn, add Dijon mustard and 1/2 the mayonnaise. Add slaw mix. Toss to coat.

TIP: Keep an eye on the haloumi as the spice blend will char quickly.