Tex-Mex Haloumi & Roast Veggie Buddha Bowl

• Meanwhile, cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. • Drain sweetcorn.

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

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

• Drain haloumi and pat dry. In a medium bowl, add haloumi, Tex-Mex spice blend and the plain flour, gently toss until well coated. • When veggies have 5 minutes remaining, return frying pan to medium-high heat with a generous drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side. • Remove from heat, then add mild chipotle sauce and a splash of water, tossing until coated.

• Meanwhile, to the bowl with the charred corn, add shredded cabbage mix, a good pinch of salt and sugar and a drizzle of white wine vinegar and olive oil.