Tip the chopped 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.

Light the barbecue or 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 over ashen coals until the halloumi is golden and the corn is lightly charred in spots.

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.