• Grate the carrot. Drain the sweetcorn. Zest lime and slice into wedges. Thinly slice celery. Cut haloumi into 1cm-thick slices. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a small bowl. TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• In a medium bowl, combine Creole spice blend (see ingredients) and a drizzle of olive oil. Add haloumi and turn to coat. • 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.

• Roughly chop baby spinach leaves. • SPICY! The chipotle is a mild sauce, but use less if you're sensitive to heat! In a second medium bowl, combine shredded cabbage mix, celery, carrot, baby spinach, mild chipotle sauce, lime zest, garlic aioli and a squeeze of lime juice. Season to taste.

• Thinly slice spring onion. • Divide chipotle slaw between bowls. Top with Creole haloumi and charred corn. • Sprinkle with spring onion and serve with remaining lime wedges. Enjoy!