Ingredients
1/2 teaspoon grated lime zest, plus 2 tablespoons fresh juice
6 tablespoons extra-virgin olive oil
1 tablespoon thinly sliced garlic (from 2 cloves)
Kosher salt and freshly ground pepper
2 cups corn kernels (from 2 ears)
3 cups halved cherry or grape tomatoes
4 ounces halloumi, cut into 1/4-inch slices
2 cups packed baby arugula, preferably wild
Preparation
Whisk together lime juice and zest in a large heatproof bowl. In a small skillet, heat 5 tablespoons oil over medium-high. Add garlic and cook, stirring often, until light golden, 30 seconds to 1 minute. Whiskoil mixture into lime mixture; season with salt and pepper. Set aside 2 tablespoons dressing; add corn and tomatoes to remaining dressing and toss gently to combine. Season with salt and pepper.
Return skillet to medium-high heat and swirl in remaining 1 tablespoon oil. Add halloumi (be careful; it may splatter) and cook, flipping once, until golden and crisp on both sides, about 4 minutes total. Transfer to paper towels to drain.
Scatter arugula on a serving plate; top with corn-tomato mixture. Serve, with halloumi and reserved dressing on the side.
