Preheat the oven to 240ºC/220ºC fan-forced. Cut the sweet potato (unpeeled) into 1cm wedges. Place the sweet potato on an oven tray lined with baking paper, drizzle with olive oil and season with salt. Toss to coat, then roast until tender, 25-30 minutes. TIP: Cut the sweet potato to size so it cooks in time.

While the sweet potato is roasting, slice the kernels off the corn cob. Cut the haloumi into 4 steaks (place your hand flat on top of the haloumi and slice through the centre into 2 thin pieces, then slice each piece in half). Place the haloumi slices in a small bowl of cold water and set aside to soak for 5 minutes. Thinly slice the spring onion. Cut the lemon into wedges. TIP: Soaking the haloumi helps mellow out the saltiness!

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

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

Drain the haloumi slices and pat dry. In a medium bowl, combine the haloumi, All-American spice blend and a drizzle of olive oil. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the spiced haloumi until golden, 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 (if using). Serve with the remaining lemon wedges.