Halloumi with corn and cherry tomatoes.
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Halloumi with corn, cherry tomatoes and basil
Serves: 2 to 3
Total time: 25 minutes
4 tbsp extra virgin olive oil, more as needed
340-390g halloumi cheese, diced into 2.5cm cubes and patted dry
250g corn kernels, fresh or frozen and thawed (from 2 to 3 ears of corn)
250g halved cherry tomatoes
1 jalapeño, seeded or not, thinly sliced
1 tsp cumin seeds
1 tsp salt, plus more to taste
100g thinly sliced red onion
60g chopped fresh basil, more as garnish
1 lime, cut into wedges
1. In a large, preferably nonstick frying pan, heat 2 tablespoons oil over medium-high until it thins out, about 20 seconds. Working in batches, add cheese in one layer, and cook until golden on one side, 1 to 2 minutes. Flip cheese and cook without moving until golden on the other side, about 1 minute longer. Transfer to a paper towel-lined plate and repeat with remaining cheese.
2. Add remaining 2 tablespoons oil to the pan and heat it over medium-high. Add corn, tomatoes, jalapeño, cumin seeds and salt, and cook until corn and tomatoes have softened and everything looks juicy, about 5 to 10 minutes.
3. Remove pan from the heat and stir in the browned cheese, sliced onion and basil. Squeeze a lime wedge or two over everything and season with more salt and lots of black pepper. Garnish with more basil and serve immediately.
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