• Thinly slice capsicum.
• Drain 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 to cool slightly.

TIP: Cover the pan with a lid if the corn kernels are “popping” out. 

• Return 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! This is sauce is hot, but use less if you’re sensitive to heat! To the bowl 
with capsicum and corn, add shredded cabbage mix, baby spinach leaves, 
mild chipotle sauce, lemon zest, smokey aioli and a squeeze of lemon 
juice. Toss to combine. Season to taste with salt and pepper. 

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