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Put a tablespoon of oil in a large, heavy-based saucepan on a high heat.
When it’s almost smoking, add the sweetcorn (stand well back!), then fry, stirring occasionally, for five minutes, until charred all over (stand back when you stir, too, because it’s going to try to pop at you like popcorn).
Transfer the charred corn to a large bowl, then turn down the heat to medium, add the remaining tablespoon of oil and fry the halloumi for three minutes on each side, until well browned.
Tip into the bowl with the sweetcorn.
Meanwhile, put the broccoli and black beans in a bowl, cover with just-boiled water and leave to blanch for two minutes.
Drain well and add to the sweetcorn bowl.
In a small bowl, whisk the lime juice and zest, extra-virgin olive oil, sea salt and spring onions, then pour this dressing over the sweetcorn mix, toss to coat and serve warm.