• Thinly slice capsicum. Drain sweetcorn. 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.
• 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 baby 
leaves, mild chipotle sauce and garlic aioli. Toss to combine. Season to 
taste with salt and pepper. 

• Divide chipotle slaw between bowls. Top with honey halloumi.
• Tear over coriander leaves to serve. Enjoy!