Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato into thin wedges and place on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, then roast until tender, 25-30 minutes.

While the wedges are roasting, slice the corn kernels off the cob. Pat the haloumi dry with paper towel. Cut the haloumi by placing your hand flat on top of the haloumi and slicing through the centre to get 2 thin pieces, then slice each piece in half. Thinly slice the spring onion.

Heat a large frying pan over a high heat. Cook the corn kernels, tossing occasionally, until lightly charred, 4-5 minutes. TIP: Cover with a lid to stop the corn kernels "popping" out of the pan.

Slice the lemon into wedges. In a large bowl, combine the Dijon mustard, mayonnaise and a squeeze of lemon juice. Add the slaw mix, spring onion and charred corn. Gently toss to coat in the dressing.

Combine the haloumi, All-American spice blend and a drizzle of olive oil in a medium bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the 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 the long red chilli (if using). Divide the corn slaw, sweet potato wedges and American BBQ haloumi between plates. Garnish with the red chilli. Serve with the remaining lemon wedges.