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Transfer the kernels to a medium-size bowl. Add the rest of the ingredients, stirring with a wooden spoon as you proceed, tasting for the intensity of the spices and salt. Season until you’ve hit all the right notes. Keeps for one day, covered, in the fridge.

Makes 4 servings. Amounts can be halved and doubled.

Hummus-Stuffed Tomatoes ★ Fattoush Salad ★ Seared Halloumi

HUMMUS-STUFFED TOMATOES

With my broom in the shop, I’ve rented a magic carpet and invite you to climb aboard for our adventure to the Mediterranean coast. When I’m too hot to think, I like to imagine I’m somewhere else, particularly where there’s a sea breeze whispering in my ear. This trio of goodies does the trick, and much of it can be made in advance, so that when evening calls, supper is a snap.

Halloumi is a cheese from Cyprus, made from sheep’s and/or goat’s milk. Straight out of the package, it has a texture reminiscent of Armenian string cheese, with a salty flavor. Unlike any other cheese I’ve come across, Halloumi doesn’t melt into a pile of goo when heated. It gets nice and brown on the outside but stays solidly intact, resembling a boneless chicken breast or an egg-white omelet.

KITCHEN NOTES : Make the fattoush salad first, so it can marinate in its own juices. Then make the hummus, in preparation for the stuffed tomatoes. The Halloumi should be cooked just before serving, because it hardens as it cools.

FATTOUSH SALAD

INGREDIENTS

3 (8-inch) pita rounds, or 2 cups

unsalted pita crisps

1 clove garlic, minced

3 to 5 scallions (depending on

size), white and light green

parts only, cleaned and

minced finely

½ cup fresh flat-leaf parsley,

chopped finely

1 cup mint leaves, chopped finely

1 medium-size cucumber, peeled,

seeded, and chopped finely

½ cup grape or cherry tomatoes,

sliced in half lengthwise

½ cup lemon juice

¼ teaspoon red pepper flakes

½ teaspoon salt

⅓ cup olive oil

HERE’S WHAT YOU DO:

Preheat the oven to 350°F. Place the pita rounds on a baking sheet and toast in the oven until crisp and brittle (but not burned), about 30 minutes. You may also toast for a while, turn off the heat, and keep the bread in the oven to continue drying out. (This may also be done in a toaster oven.) If using pita crisps, do not toast.

In a medium-size salad bowl, combine the garlic, scallions, herbs, cucumber, and tomatoes. With a wooden spoon, stir to mix well. Add the lemon juice, red pepper flakes, and salt, stirring again.

With your hands, break the crisped pitas into bite-size pieces and mix with the rest of the salad. The pita will absorb some of the juices and soften; that’s a good thing. Pour in the olive oil, toss, and allow the salad to macerate while you prepare the other dishes.

Makes 4 side-dish servings

HUMMUS-STUFFED TOMATOES

INGREDIENTS

1 (15-ounce) can chickpeas,

drained and rinsed

3 tablespoons tahini

1 clove garlic

¼ to ½ cup lemon juice

¼ to ½ teaspoon salt

4 medium-size vine-ripe

tomatoes

4 fresh parsley or basil leaves

and/or olive oil, for garnish

HERE’S WHAT YOU DO:

In a food processor, combine the chickpeas, tahini, and garlic. Puree for about 2 minutes, then stop the motor. With a rubber spatula, scrape down the sides of the bowl. Add 4 to 6 tablespoons of water, gradually, to help smooth things out, and then add the lemon juice. Continue pureeing until the mixture achieves your desired flavor, texture, and consistency. Add ¼ teaspoon of the salt and taste. Enough? And what about the lemon? The hummus should have a balance of lemony tang, earthy sesame, and salt. Scoop out of the food processor and into a small bowl.

Core and excavate the tomatoes: Insert a paring knife into the top of each tomato and move it around the core and stem end. Remove the core top. Place a teaspoon inside and gently remove first layer of seeds and pulp, creating a home for the hummus filling. (You may add the tomato seeds and pulp to the fattoush salad, if you like.) If using the spoon becomes