• Thinly slice capsicum and celery. Drain the sweetcorn. Zest lemon and slice into wedges. Cut haloumi into 1cm-thick slices. • Cut chicken breast into 2cm chunks. Season with salt and pepper. • 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 pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi 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 the celery, 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 haloumi and chicken. • Tear over coriander leaves. • Serve with any remaining lemon wedges. Enjoy!