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 and pepper. Toss to coat, then roast until tender, 25-30 minutes. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.

While the sweet potato is roasting, slice the kernels off the corn cob. Cut the haloumi 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. TIP: Do this in a large bowl to stop the kernels from flying everywhere. 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, until golden and lightly charred, 4-5 minutes. TIP: Cover with a lid to stop the kernels jumping out of the pan.

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

Once the sweet potato has 5 minutes cook time remaining, 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 long red chilli (if using). Serve with the remaining lime wedges.