Marinated Corn, Tomato and Halloumi Salad

• For the salad

2 small sweet chili peppers in various colors, seeded and thinly sliced

½ poblano pepper, seeded and cut into thin, bite-size pieces

½ pint (¾ cup) cherry tomatoes, each cut in half

Kernels from 2 ears sweet corn

1 tablespoon sherry vinegar

1 tablespoon extra-virgin olive oil

Kosher salt

Freshly ground black pepper

One 6-ounce piece halloumi cheese, cut into 1/4-inch-thick slices

1 head butter lettuce or bibb lettuce, washed, dried, and cut or torn into large pieces

4 cups packed arugula, washed and dried

Flesh of 1 large, firm avocado, cut into bite-size chunks

1 cup cooked, cooled quinoa

1 cup cooked, cooled wheat berries

• For the dressing

1 large clove garlic, minced

¼ cup sherry vinegar

1 to 2 teaspoons crushed red pepper flakes

1 teaspoon smoked salt

¾ cup extra-virgin olive oil

For the salad: Combine the sweet chili peppers, poblano pepper, tomatoes, corn, sherry vinegar and oil in a medium bowl. Season with a pinch each of kosher salt and pepper; toss gently to incorporate. Marinate at room temperature for 1 hour.

Meanwhile, make the dressing: Combine the garlic, sherry vinegar, crushed red pepper flakes (to taste) and smoked salt in a mixing bowl. Gradually drizzle in the oil, whisking constantly, just long enough to lightly emulsify the dressing.

Preheat a grill pan over medium-high heat. Add the halloumi; cook for about 30 seconds on each side or until browned in spots. The texture should be firm and slightly chewy. Let cool slightly, then cut into bite-size pieces, about the same size as the avocado and cherry tomatoes.

Combine the butter lettuce and arugula, avocado, pan-grilled halloumi pieces, wheat berries, quinoa and the lightly marinated vegetables in a large serving bowl. Gradually pour in the dressing, adding just enough to coat; toss well. (You might not use all the dressing.)

Serve right away; pass any remaining dressing at the table.

Serves 4-6

Nutrition | Per serving (based on 6, using 3/4 of the dressing): 510 calories, 13 g protein, 36 g carbohydrates, 38 g fat, 10 g saturated fat, 20 mg cholesterol, 620 mg sodium, 7 g dietary fiber, 5 g sugar

Adapted from a recipe from Michael Stebner, culinary director at Sweetgreen