• Finely chop garlic. Roughly chop cucumber and baby spinach leaves. Drain sweetcorn. Cut halloumi into 1cm slices.
• In a medium bowl, combine barbecue seasoning, a pinch of salt and a drizzle of olive oil. Add halloumi and turn to coat.

• Heat a large frying pan over a high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook cauliflower & broccoli rice mix until softened, 2-4 minutes. Add the butter, salt and garlic and cook, stirring, until fragrant, 1 minute.
• Season, then transfer to a bowl and cover to keep warm.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• SPICY! This is a mild sauce, but use less if you're sensitive to heat.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil.
• Cook halloumi, until golden brown, 1-2 minutes each side. Remove pan from heat, then add mild chipotle sauce (see ingredients) and a splash of water, turning halloumi to coat.
• Transfer halloumi and remaining sauce to a plate, cover and rest for 5 minutes.

• Add cucumber, baby spinach, a pinch of salt and a drizzle of olive oil and white wine vinegar to the charred corn. Toss to combine.
• Divide garlic cauliflower rice between bowls. Top with charred corn salsa and chipotle-glazed BBQ halloumi. Spoon over any remaining sauce from the pan.
• Serve with mayonnaise. Enjoy