Spiced BBQ Haloumi & Sweet Potato Wedges

• Meanwhile, bring a large saucepan of salted water to the boil. • Slice corn cobs in half. Slice lime (see ingredients) into wedges. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine All-American spice blend and a drizzle of olive oil. Add chicken, turning to coat.

• Drain haloumi and pat dry. In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. • Reduce heat to low, then add BBQ sauce and a splash of water. Turn haloumi to coat. Heat until bubbling, then remove pan from heat.

• While chicken is cooking, add corn to the saucepan of boiling water. Cook until tender and bright yellow, 5 minutes. • Drain corn, then spread with the butter (if using).

Little cooks: Under adult supervision, lend a hand by spreading the butter over the corn (be careful, the corn is hot!).

• In a large bowl, combine 1/2 the smokey aioli with a drizzle of olive oil and a good squeeze of lime juice. • Season, then add slaw mix. • Toss to coat.

Little cooks: Take charge by combining the ingredients for the slaw!