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

• While the wedges are baking, 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 kernels are "popping” out.

• Slice lemon into wedges. • In a large bowl, combine Dijon mustard, mayonnaise and a squeeze of lemon juice. Add 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 lemon wedges.