• Grate the carrot. Drain the sweetcorn (see ingredients). Zest lime and slice into wedges. Thinly slice spring onion. Cut haloumi into 1cm slices. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • To the bowl with the sweetcorn, add spring onion, a drizzle of olive oil and a pinch of salt and pepper. Toss to combine and set aside. TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• In a second medium bowl, combine All-American 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.

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

• Divide chipotle slaw between bowls. Top with haloumi and corn salsa. • Dollop over garlic aioli. Tear over herbs. • Serve with any remaining lime wedges. Enjoy!