Hot Honey Halloumi Loaded Flatbreads

When the oven is hot, bake the chips on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, peel the garlic cloves and pop into a square of foil with a drizzle of oil and scrunch to enclose it. Roast on the same baking tray as the chips until soft, 10-12 mins.

Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways. Drain the sweetcorn in a sieve. 

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Once charred, transfer to a medium bowl and set aside.

Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork, then pop it into a medium bowl with the coleslaw mix and the charred corn. Add half the mayonnaise. Season with salt and pepper. Mix to coat and set aside.

When the chips have 10 mins remaining, remove the halloumi slices from the water, pop them onto a plate lined with kitchen paper and pat them dry. 

Return the (now empty) frying pan to medium-high heat with a drizzle of oil. Once hot, add the halloumi and fry until golden, 2-3 mins each side. 

Add the hot sauce and honey to the pan. Turn to coat the halloumi, then remove from the heat. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Meanwhile, pop the flatbreads (1 per person) into the oven until warm and starting to turn golden, 3-4 mins.