Summer Corn, Zucchini and Halloumi Skillet

Time: 20 minutes  |  Difficulty: Easy

Sweet corn, golden zucchini and salty halloumi in one sunny carbon steel skillet.

This is summer in a pan: corn, zucchini, halloumi and herbs. The carbon steel pan helps the vegetables brown quickly so they stay sweet instead of watery. Serve it as a vegetarian main with bread and salad, or as a side with grilled chicken, fish or kofta.

Ingredients

• 2 ears corn, kernels cut off the cob
• 2 small zucchini, cut into half-moons
• 200 g halloumi, sliced or cubed
• 1½ tablespoons olive oil
• 1 small garlic clove, sliced
• Salt and black pepper
• Finish: zest and juice of ½ lemon
• ¼ cup chopped basil, mint or parsley
• Pinch of chili flakes, optional

Method

1. Preheat the pan over medium-high heat. Add a little oil and sear halloumi until golden on both sides. Remove.

2. Add remaining oil and zucchini. Cook until browned at the edges.

3. Add corn and garlic. Cook 2 to 3 minutes until corn is bright and sweet.

4. Return halloumi to pan. Add lemon zest, lemon juice, herbs, pepper and chili flakes if using.

5. Taste before adding more salt; halloumi is salty. Serve warm.

Julien Cooking Note

Do not crowd zucchini. If the pan is packed, it steams. Cook in batches if your zucchini are large.

Variations and Swaps

Swap halloumi for feta added off heat. Make it vegan with crispy chickpeas instead of halloumi. Add cherry tomatoes at the end for juiciness.