CHERRY TOMATO, CORN AND HAL­LOUMI SALAD

Muscat Daily - - FEATURES -

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

pep­per.

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.

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