25 minutes
A vibrant dish featuring crispy seared halloumi cheese paired with a fresh and flavorful corn salsa, accented with basil.
tablespoons
Halloumi Cheese, diced into 1-inch cubes, patted dry
0 oz
Corn Kernels, fresh or frozen and thawed
cups
Cherry Tomatoes, halved
cups
Jalapeño, seeded or not, thinly sliced
each
Cumin Seeds
teaspoons
Kosher Salt, Diamond Crystal
teaspoons
Red Onion, thinly sliced
cups
Fresh Basil, chopped
cups
Lime, cut into wedges
each
to taste
1. Heat Olive Oil and Sear Halloumi
Heat 2 tablespoons of extra-virgin olive oil in a nonstick skillet over medium-high heat. Add the halloumi cubes to the skillet and cook for about 1 to 2 minutes on each side, or until golden brown. Transfer the halloumi to a paper towel-lined plate to drain excess oil.
2. Cook Vegetables
Add the remaining 2 tablespoons of olive oil to the same skillet. Add the corn kernels, halved cherry tomatoes, sliced jalapeño, cumin seeds, and 1 teaspoon of kosher salt. Cook the vegetables for about 5 to 10 minutes, stirring occasionally, until soft and flavorful.
3. Combine Ingredients
Stir in the browned halloumi, thinly sliced red onion, and chopped fresh basil. Mix gently to combine.
4. Finish and Serve
Squeeze the juice of the lime wedges over the mixture and season with additional salt and black pepper to taste. Garnish with more basil. Serve immediately.
Focus on the balance of flavors and textures, adjusting the components based on the chosen ingredients.
Try tomato and avocado salsa, peach or mango salsa, cucumber and radish salad, or a Mediterranean salad with cucumbers, tomatoes, olives, and feta.
Substitute halloumi with paneer, tofu, chicken breast, shrimp, or steak for variety.
Serve your seared protein and salsa on grilled bread, mixed greens, quinoa, rice, flatbreads, or tortillas.
Use cilantro, parsley, dill, mint, thyme, or rosemary to complement your choice of protein and salsa.
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