Heat a large dry frying pan over medium-high heat. Add the sweetcorn and cook for 6 to 8 minutes, stirring now and then, until some kernels are browned and lightly blistered. Don’t move it constantly. Let it catch a little.

Tip the hot corn onto a tray. Sprinkle over the smoked paprika, cumin, salt and pepper while it’s still warm. Toss lightly and leave it to cool for 10 minutes.

In a large bowl, whisk together the lime zest, lime juice, cider vinegar, olive oil and honey if using. The honey is optional, and I only add it when the corn isn’t naturally sweet.

Add the cooled corn, red pepper, spring onions, chilli and coriander to the bowl. Fold everything through the lime dressing until the vegetables look glossy but not wet.

Crumble in the feta and fold once or twice. Don’t overmix or it’ll smear through the salad and mute the clean lime flavour.

Chill for at least 1 hour. Just before serving, add the toasted pumpkin seeds and check the seasoning. A final squeeze of lime wakes it up if it has been in the fridge overnight.