a) Preheat the oven to 180°C. b) Halve, peel and thinly slice the shallot. Halve the pepper and discard the core and seeds. Chop into 2cm sized chunks. c) Drain and rinse the sweetcorn in a sieve. d) Chop the halloumi into 2cm chunks. e) Chop the tomato into 1cm chunks and pop in a bowl with a drizzle of olive oil. Season with salt and pepper and set aside.

a) Heat a drizzle of oil in a large frying pan on medium-high heat. b) Once the oil is hot, add the pepper and sweetcorn. c) Season with salt and pepper, stir-fry until the pepper has softened and the sweetcorn has coloured slightly, 4-5 mins.

a) Add the shallot and ground cumin to the pan with the veg, stir together and cook until the shallot is soft too, 3-4 mins.

a) Meanwhile, pop the mayo into a bowl and add the chipotle paste (see ingredient list for amount) TIP: Add less if you don't like too much heat. Mix together and leave to the side. b) Trim and thinly slice the spring onion - add to the tomato bowl and mix together.

a) Once the veggies are soft, remove them to a bowl and pop your frying pan back on medium-high heat with a drizzle of oil. b) Add the halloumi to the pan and fry until golden brown on all sides, 5-6 mins. Turn every minute or so. c) Meanwhile, pop your tacos into the oven to warm through for 2-3 mins. d) Once cooked, remove the pan from the heat.

a) Spread the chipotle mayo evenly on each of the tacos. b) Divide the veg between the tacos and finish with some cubes of halloumi. c) Spoon over the tomato salsa and enjoy!