Halloumi With Corn, Cherry Tomatoes and Basil

Ingredients

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Light Halloumi Cheese

  Sainsbury's

  13 oz or 369g

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  2 cup kernels or 328g

• Tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Salt

  Table

  1 tsp or 6g

• Onions

  Raw

  ¾ cup, sliced or 86g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

• Limes

  Raw

  1 fruit or 67g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. In a large, preferably nonstick skillet, 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, jalapeno, 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.
4. Recipe by: Melissa Clark (source: https://cooking.nytimes.com/recipes/1022461-halloumi-with-corn-cherry-tomatoes-and-basil?action=click&module=RecipeBox&pgType=recipebox-page®ion=all&rank=58)