Corn and Fregola with Grilled Halloumi Cheese
Adapted from Bon Appetit recipe by Alison Roman Toasted fregola (similar to Israeli couscous), charred corn, grilled Halloumi cheese, toasted walnuts, herbs and citrus make this one incredible side salad.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8 servings
- 1 cup walnuts
- 1 cup fregola or Israeli couscous
- pinch of kosher salt
- 4 ears of corn , husked
- 2 tbsp plus ¼ cup olive oil , divided
- Freshly ground black pepper
- 8 oz Halloumi cheese , sliced lengthwise ¾-inch thick
- 3 green onions , thinly sliced
- 1/2 cup fresh parsley , coarsely chopped
- 1/4 cup basil leaves
- 1/4 cup mint leaves
- 3 tbsp fresh lemon juice
- 2 tbsp (or more) white wine vinegar
Toast the walnuts in a small sauté pan over medium heat, tossing often, until golden brown and fragrant, 3 minutes. Let cool, then coarsely chop.
Cook fregola in a large pot of boiling salted water according to package directions. Drain, but do not rinse, and spread out on a baking sheet to cool.
Get your grill on to a medium-high heat. Rub corn with a tablespoon of oil and season with salt and pepper. Grill, turning occasionally, until lightly charred and tender, 10 minutes or so depending on size of corn ears. Transfer to a platter and let cool.
Meanwhile, brush cheese with another tablespoon of oil and grill, turning once, until lightly charred on each side, about 5 minutes. Transfer to platter with corn and let cool.
Cut the kernels from corn cobs and place in a large bowl. Add green onions, parsley, basil, mint, walnuts, and fregola. Using your hands, tear Halloumi into bite-size pieces; add to bowl and toss to combine. Add lemon juice, vinegar, and remaining ¼ cup oil. Toss to mix thoroughly and season with salt, pepper, and more lemon, if desired.
Calories: 288kcal | Carbohydrates: 17g | Protein: 11g | Fat: 20g | Saturated Fat: 6g | Sodium: 351mg | Potassium: 249mg | Fiber: 2g | Sugar: 3g | Vitamin A: 545IU | Vitamin C: 11.9mg | Calcium: 313mg | Iron: 1.2mg