• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. • Place wedges on a lined oven tray. Sprinkle over 1/2 of the All-American spice blend. Drizzle with olive oil and toss coat. • Roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the wedges between two trays.

• 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.

• Thinly slice long chilli (if using). • Divide American BBQ haloumi, corn slaw and sweet potato wedges between plates. • Tear over parsley. Garnish with chilli. Serve with remaining mayo. Enjoy!