Honey Haloumi & Capsicum Pita Pockets

• Meanwhile, drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side. • Remove pan from heat, add the honey and turn to coat.

• Halve corn cobs. Transfer corn to a large microwave-safe plate. Cover with a damp paper towel. Microwave corn on high, until tender, 4-5 minutes. • Toast or grill pita bread to your liking. • In a small bowl, combine light sour cream and peri-peri seasoning (see ingredients).