25 minutes
A delightful salad featuring crispy halloumi, charred corn, and fresh vegetables, perfect for a warm or room temperature serving.
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. Cook the Halloumi
Start by heating 2 tablespoons of extra-virgin olive oil in a large nonstick skillet over medium heat. Once the oil is shimmering and spreads easily across the pan, add the diced halloumi cheese in a single layer. Cook the halloumi for about 1 to 2 minutes on each side, allowing it to develop a golden, crispy exterior. Once the halloumi is golden brown, transfer it to a paper towel-lined plate to drain any excess oil.
2. Cook the Vegetables
In the same skillet, add the remaining 2 tablespoons of extra-virgin olive oil. Toss in the corn, halved cherry tomatoes, sliced jalapeño, cumin seeds, and 1 teaspoon of kosher salt. Cook the mixture for about 5 to 10 minutes, stirring occasionally, until the vegetables are softened and their juices are released.
3. Combine and Season
Remove the skillet from the heat and stir in the browned halloumi, thinly sliced red onion, and chopped fresh basil. Squeeze the juice from the lime wedges over the salad and season it with additional salt and black pepper to taste. Finally, garnish with a bit more fresh basil before serving.
Try arugula, spinach, cucumber, radish, avocado, citrus segments, or roasted beets.
Opt for a lemon herb vinaigrette, balsamic reduction, yogurt-based dressing, or pesto for different flavors.
Use tofu, grilled chicken breast, shrimp, paneer, or mozzarella balls as alternatives to halloumi.
Substitute corn with grilled zucchini, charred bell peppers, asparagus, or eggplant.
Experiment with lime juice and zest for a tropical note, or add fresh herbs like mint or cilantro. For a Middle Eastern twist, include pomegranate molasses and sumac.
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