Brazilian-Inspired Spicy Halloumi With Charred Corn Salad

Chop your sweet potato[es] (skins on) into small, bite-sized pieces then add the chopped sweet potato to a heatproof bowl

Cover the bowl with cling film and pierce a few holes in the top and put the bowl in the microwave and cook for 5-7 min or until the sweet potato is fork-tender

Once fork-tender, remove the cling film and allow to cool, discarding any water in the bowl

Whilst the sweet potato is cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Drain your sweetcorn

Once hot, add the drained sweetcorn to the pan and cook for 8-9 min or until charred – this is your charred corn

Meanwhile, cut your halloumi into slices

Peel and finely chop (or grate) your garlic

Add the chopped garlic to a medium bowl with your chilli flakes (can't handle the heat? Go easy!), oregano and 2 tbsp [3 tbsp] [4 tbsp] vegetable oil and give everything a good mix up – this is your Brazilian-inspired marinade

Add the sliced halloumi to the marinade and toss to coat – this is your marinated halloumi

Zest half your lime[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter) and cut into wedges

Chop your coriander roughly, including the stalks

Wash your lettuce and pat dry with kitchen paper, then chop roughly

Chop your tomato[es] roughly

Once the corn is charred, transfer it to the bowl with the cooked sweet potato and reserve the pan

Return the reserved pan to a medium-high heat and once hot, add your marinated halloumi (reserve the marinade bowl)

Cook for 2-3 min on each side or until golden brown – this is your Brazilian-inspired spicy halloumi

Add the chopped tomato and lettuce to the bowl with the sweet potato and charred corn

Add most of the chopped coriander (save some for garnish), a drizzle of olive oil, a generous of pinch of salt and pepper and a squeeze of lime juice and toss to combine – this is your charred corn salad

Add your natural yoghurt to the reserved marinade bowl with your lime zest, a squeeze of lime juice and a pinch of sugar and give everything a good mix up – this is your lime yoghurt