Mexican Style Halloumi and Roasted Veg Salad

Meanwhile, peel and grate the garlic (or use a garlic press). Zest and halve the lime.

Drain the sweetcorn in a sieve.

Tear the ciabatta into roughly 2cm chunks and add to another baking tray. Spread over half the garlic, drizzle with oil and toss to coat well.

Bake the garlic croutons on the top shelf of your oven until golden, 8-10 mins, then remove from the oven and set aside.

While everything cooks, heat a drizzle of oil in a large frying pan on high heat.

Remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

Once hot, add the halloumi and sweetcorn, turning frequently, until golden, 6-7 mins.

Adjust the heat if necessary - you want the sweetcorn and halloumi to pick up some nice colour.

Meanwhile, drain the mixed beans in a sieve.

Once the sweetcorn has charred, lower the heat to medium-high. Drizzle in a little more oil (if needed).

Add the mixed beans, chipotle paste (add less if you'd prefer things milder) and remaining garlic to the sweetcorn. Stir-fry, 1-2 mins more. 

Once cooked, season with salt and pepper. Remove the pan from the heat. 

In a large bowl, combine the lime juice and lime zest with the honey and olive oil for the dressing (see pantry for both amounts).

Season with salt and pepper.

When everything's ready, add the cooked veg, halloumi and bean mixture, rocket and croutons to the bowl.

Mix well until completely coated in the dressing. Taste and season if needed.