Garlicky Crumbed Haloumi & Sweet Potato Fries

• Meanwhile, drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. • Transfer to a medium bowl.

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

• Cut haloumi into 1cm-thick slices. • In a shallow bowl, combine the plain flour and garlic & herb seasoning. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs. • Dip haloumi slices into the flour mixture to coat, then into the egg, and finally in the breadcrumbs. Set aside on a plate.

• Thinly slice celery. • To the bowl with the charred corn, add slaw mix, celery and ranch dressing. • Toss to combine. Season to taste.

• When the fries have 5-10 minutes remaining, return frying pan to medium-high heat with enough olive oil to coat the base. • When oil is hot, cook haloumi until golden brown, 2 minutes each side. • Transfer to a paper towel-lined plate.