Preheat the oven to 240°C/220°C 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 each block of haloumi into 4 steaks (slice into 2 thin rectangles, then cut each rectangle in half). Place the haloumi in a small bowl of cold water and set aside to soak for 5 minutes. TIP: Soaking the haloumi helps mellow out the saltiness! Thinly slice the long red chilli (if using). Thinly slice the spring onion.

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 the pan with a lid or foil if the kernels are “popping” out. Transfer to a plate.

Cut the lemon (see ingredients list) into wedges. In a large bowl, combine the Dijon mustard, mayonnaise, a squeeze of lemon juice and a pinch of salt and pepper. TIP: For the low-calorie option, omit the mayonnaise and add a drizzle of olive oil. Add the slaw mix, spring onion and charred corn. Gently toss to coat in the dressing.

When the sweet potato has 5 minutes cook time remaining, drain the haloumi 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 haloumi until golden, 2 minutes each side. TIP: Keep an eye on the haloumi as the spice blend will char quickly.

Divide the corn slaw, sweet potato wedges and American BBQ haloumi between plates. Garnish with the chilli (if using). Serve with any remaining lemon wedges.