• Preheat oven to 220°C/200°C fan-forced. Cut potato into bite-sized chunks. Slice capsicum. • Place potato, capsicum and peeled & chopped pumpkin on a lined oven tray. Drizzle generously with olive oil, sprinkle with garlic & herb seasoning, season with salt and toss to coat. • Add a dash of water to tray and roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. • Drain sweetcorn.

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a second medium bowl. TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Drain haloumi and pat dry. In a medium bowl, add haloumi, Tex-Mex spice blend and the plain flour, gently toss until well coated. • When veggies have 5 minutes remaining, return frying pan to medium-high heat with a generous drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side. • Remove haloumi from the heat, then add mild chipotle sauce and a splash of water, tossing until coated.

• Meanwhile, to the bowl with the charred corn, add shredded cabbage mix, a good pinch of salt, sugar and a drizzle of white wine vinegar and olive oil.

• Divide Tex-Mex haloumi, roasted veggies, charred corn and slaw between bowls. • Tear over coriander. Drizzle with plant-based mayonnaise to serve. Enjoy!