CHERRY TOMATO, CORN AND HALLOUMI SALAD
Tomatoes and corn are great to eat this time of year, so why not enjoy them together? The key to bringing out their flavours is a warm dressing, made by heating garlic and olive oil in a skillet, then mixing in lime juice and zest.
INGREDIENTSGratedFresh lime lime juice zest, 2tbsp1/ 2tsp
Extra-virgin olive oil 6tbsp
Thinly sliced garlic 1tbsp
Kosher salt and freshly ground pepper
Corn kernels (from 2 ears) 2cups
Halved cherry or grape tomatoes 3 cups
Halloumi cheese, cut into 1/ 4” slices 4oz
Packed baby arugula, preferably wild 2 cups
METHOD 1. Whisk together lime juice and zest in a large heatproof bowl. In a small skillet, heat 5tbsp oil over medium high. Add garlic and cook, stirring often, until light golden, 30 seconds to one minute. Whisk oil mixture into lime mixture; season with salt and pepper. Set aside 2tbsp dressing; add corn and tomatoes to remaining dressing and toss gently to combine. Season with salt and
2. Return skillet to medium high heat and swirl in remaining 1tbsp oil. Add halloumi (be careful; it may splatter) and cook, flipping once, until golden and crisp on both sides, about four minutes total. Transfer to paper towels to drain.
3. Scatter arugula, corn and hal
loumi on top.