Equipment
Ingredients
Cheese
- 250 g halloumi cheese, cut into 1cm thick slices
Vegetables
- 300 g sweet corn kernels, cut fresh from the cob
- 250 g cherry tomatoes, halved
- 50 g red onion, finely diced
Aromatics and Seasoning
- 30 ml olive oil
- 15 g fresh basil, roughly torn
- 30 ml lime juice, freshly squeezed
- 2 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Pat the halloumi slices completely dry on all sides using a paper towel.
Heat 15ml of olive oil in a large skillet over medium-high heat. Add the halloumi slices in a single layer and sear until deeply golden brown and crisp, about 2 minutes per side. Transfer to a plate.
In the same skillet, add the remaining 15ml of olive oil, diced red onion, and fresh corn kernels. Sauté until the corn brightens in color and develops slight char marks, about 4 minutes.
Stir the halved cherry tomatoes into the skillet. Cook briefly just until they begin to soften and release their juices, about 2 minutes. Remove the skillet from the heat.
Add the fresh lime juice, torn basil, black pepper, and kosher salt to the warm vegetable mixture. Stir well to combine, tasting to check if more salt is needed.
Transfer the warm vegetable mixture to a serving platter. Arrange the seared halloumi slices over the top and serve immediately while the cheese is still warm and pliable.
Chef's Notes
- Always taste your halloumi raw before seasoning the vegetables. The salt content varies wildly between brands, which dictates how much additional seasoning the dish requires.
- For a smoky variation, grill the corn on the cob until charred before slicing the kernels off, rather than sautéing them.
- Tear the basil rather than chopping it with a knife. Tearing bruises the leaves slightly, releasing more aromatic oils and preventing the edges from immediately turning black.
- Do not crowd the pan when searing the halloumi. If the slices are touching, they will steam rather than fry, preventing the development of a caramelized crust.
Storage
Refrigerator: 3 days — Store the vegetable mixture and halloumi in separate airtight containers. The basil will darken in the fridge but remains safe to eat.
Reheating: Reheat vegetables gently in a skillet over low heat. Pan-fry halloumi slices separately for 1 minute per side until warmed through. Avoid microwaving halloumi.
