• Preheat oven to 240°/220°C fan-forced. • Cut sweet potato into wedges. Place on a lined oven tray. Drizzle with olive oil and season with salt. • Toss to coat, then roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the wedges between two trays.

• Meanwhile, slice corn kernels off the cob. • Place your hand flat on top of haloumi. Slice through the centre to get two thin pieces, then slice each piece in half. • Heat a large frying pan over a high heat. Cook corn kernels, tossing occasionally, until lightly charred, 4-5 minutes. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• Slice lime into wedges. • In a large bowl, combine the Dijon mustard, mayonnaise and a squeeze of lime juice. Add the deluxe slaw mix and charred corn. Toss to coat. • In a medium bowl, combine All-American spice blend and a drizzle of olive oil. Add haloumi, turning to coat. • Return frying pan to a medium-high heat with a drizzle of olive oil. Cook spiced haloumi until golden brown, 1-2 minutes each side. TIP: Keep an eye on the haloumi as the spice blend will char quickly!

• Thinly slice long red chilli (if using). • Divide American BBQ haloumi, corn slaw and sweet potato wedges between plates. • Garnish with red chilli. Serve with remaining lime wedges.