Tip the chopped red onion, avocado and cherry tomatoes onto a large platter. Drizzle over the lime juice and oil, and season with a pinch of salt. Toss to combine and set aside.

Heat a griddle pan over a high heat. Brush the corn cobs with a little oil, then sprinkle over the paprika and a little salt. Thread the halloumi onto metal skewers and cook alongside the corn cobs until the halloumi is golden and the corn is lightly charred in spots. This is delicious if cooked over coals on the BBQ when the weather allows.

Cool the corn slightly, then stand the cobs upright on a board, one by one, and carefully slice off the kernels. Toss the corn into the salad along with the halloumi, then scatter over the coriander and toss again to combine. Best served straightaway while still warm, but can be eaten at room temperature.