• Thinly slice capsicum and radish. Drain the sweetcorn. Zest lemon to get a pinch, then slice into wedges. Cut halloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook capsicum and sweetcorn until tender and lightly browned, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook halloumi until golden brown, 1-2 minutes each side (Cook in batches if your pan is getting crowded). • Remove from heat, then add the honey and turn to coat.

• SPICY! The chipotle is a mild sauce, but use less if you're sensitive to heat! Add shredded cabbage mix to the bowl of capsicum and corn, along with radish, baby spinach leaves, mild chipotle sauce, lemon zest, garlic aioli and a squeeze of lemon juice. Toss to combine. Season to taste.

• Divide chipotle slaw between bowls. Top with honey halloumi. • Tear over coriander leaves. • Serve with any remaining lemon wedges. Enjoy!