Put the quinoa into a medium saucepan. Add 600ml cold water, bring to the boil, then reduce to a gentle simmer for 15-20 minutes, until the little tails have sprung. Drain through a fine sieve (there might only be a small amount of liquid), rinse under a cold tap for 30 seconds, then leave to drain.

Meanwhile, whisk together the lime juice and zest, honey and 5 tbsp extra virgin olive oil in a large mixing bowl, then season generously. Stir in the coriander, paprika and chilli. Transfer ⅓ of the dressing to a glass or small container.

Cut the sugar snaps into 1cm niblets – run a big knife through a handful at a time.

Bring another saucepan of water to the boil. Blanch the corn for 5 minutes, then remove the pan from the heat and transfer the corn to a chopping board. Drop the sugar snaps into the hot water and boil for 3 minutes while you cut the corn kernels from the cobs.

Drain the sugar snaps through a colander, rinse under cold running water for 20 seconds, then add them with the corn to the dressing in the large bowl. Add the quinoa on top and mix well. Taste and add a little more salt if required. Divide between 4 shallow bowls and add a handful of rocket to each.

Heat a heavy-bottomed skillet or griddle pan until almost smoking. Cut the halloumi into 1cm slices, then toss in the remaining 1 tbsp oil and fry in the pan, for 2 minutes on one side and 90 seconds on the other, until golden and molten. Cook in 2 batches, then divide between the plates and spoon the reserved dressing over the hot cheese. Drizzle a little more oil over the rocket, to serve.