Corn and Fregola with Grilled Halloumi Cheese

Ingredients for Corn and Fregola with Grilled Halloumi Cheese

• 150g de nueces

• 150g fregola or Israeli couscous

• Sal kosher

• 4 mazorcas de maíz, sin cáscara

• 2 tablespoons plus 60ml olive oil, divided

• Pimienta negra recién molida

• 230g Halloumi cheese, sliced lengthwise 3/4" thick

• 3 cebollas de primavera, finamente picadas

• 1/2 cup coarsely chopped fresh parsley

• 1/4 cup basil leaves

• 1/4 taza de hojas de menta

• 2 cucharadas de jugo de limón fresco

• 2 tablespoons (or more) white wine vinegar

How to make Corn and Fregola with Grilled Halloumi Cheese

Preheat oven to 177°C. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.

Cook fregola in a large pot of boiling salted water according to package directions. Drain (do not rinse) and spread out on a baking sheet to let cool.

Prepare a grill for medium-high heat. Rub corn with 1 tablespoon oil; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender, 8–10 minutes. Transfer to a platter and let cool.

Meanwhile, brush cheese with 1 tablespoon oil and grill, turning once, until lightly charred in spots, about 5 minutes. Transfer to platter with corn; let cool.

Cut kernels from cobs and place in a large bowl. Add spring 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 60ml oil. Toss to coat; season with salt, pepper, and more vinegar, if desired.

Descargo de responsabilidad

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