Corn And Fregola With Grilled Halloumi Cheese
Serves: 3
Branson Greenfelder
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
42
Sourness
42
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1 cup
Walnut2 tbsp
Olive Oil (divided)1 cup
Basil Leaves2 tbsps
Lemon Juice (fresh)2 tbsps
White Wine Vinegar (or more)Directions:
1
Let cool, then coarsely chop
2
Preheat oven to 350°F
3
Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes
4
Cook fregola in a large pot of boiling salted water according to package directions
5
Drain (do not rinse) and spread out on a baking sheet to let cool
6
Prepare a grill for medium-high heat
7
Rub corn with 1 tablespoon oil; season with salt and pepper
8
Grill, turning occasionally, until lightly charred and tender, 8–10 minutes
9
Transfer to a platter and let cool
10
Meanwhile, brush cheese with 1 tablespoon oil and grill, turning once, until lightly charred in spots, about 5 minutes
11
Transfer to platter with corn; let cool
12
Cut kernels from cobs and place in a large bowl
13
Add scallions, parsley, basil, mint, walnuts, and fregola
14
Using your hands, tear Halloumi into bite-size pieces; add to bowl and toss to combine
15
Add lemon juice, vinegar, and remaining 1/4 cup oil
16
Toss to coat; season with salt, pepper, and more vinegar, if desired
17
Preheat oven to 350°F
18
Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes
19
Let cool, then coarsely chop
20
Cook fregola in a large pot of boiling salted water according to package directions
21
Drain (do not rinse) and spread out on a baking sheet to let cool
22
Prepare a grill for medium-high heat
23
Rub corn with 1 tablespoon oil; season with salt and pepper
24
Grill, turning occasionally, until lightly charred and tender, 8–10 minutes
25
Transfer to a platter and let cool
26
Meanwhile, brush cheese with 1 tablespoon oil and grill, turning once, until lightly charred in spots, about 5 minutes
27
Transfer to platter with corn; let cool
28
Cut kernels from cobs and place in a large bowl
29
Add scallions, parsley, basil, mint, walnuts, and fregola
30
Using your hands, tear Halloumi into bite-size pieces; add to bowl and toss to combine
31
Add lemon juice, vinegar, and remaining 1/4 cup oil
32
Toss to coat; season with salt, pepper, and more vinegar, if desired