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

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.