• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked beef brisket in a medium baking dish. Pour liquid from packaging over the beef. • Cover with foil and roast for 15 minutes. Remove from oven. • Uncover, add BBQ sauce and sprinkle with half the Tex-Mex spice blend, then turn over beef to coat. Roast, uncovered, until browned and heated through, 8-10 minutes. • In a medium bowl, place haloumi and cover with water to soak.

• Meanwhile, cut sweet potato into fries. • Cut corn cob in half. • Roughly chop tomato. • Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.

• When fries have 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate. In a medium bowl, combine corn, remaining Tex-Mex spice blend and a drizzle of olive oil. • Remove tray with fries from oven. Place corn on tray, then roast until tender and slightly charred, 12-15 minutes. • Meanwhile, in a medium bowl, combine tomato, mixed salad leaves, a drizzle of vinegar and olive oil. Season with salt and pepper.

• Slice brisket. • Divide sweet potato fries, spiced corn, BBQ slow-cooked beef brisket, haloumi and tomato salad between plates. • Spoon extra sauce from baking dish over brisket. • Serve with mayonnaise. Enjoy!