Recently I've been craving halloumi so much but, it didn't really feel like something I wanted to have on its own. That's until I found this recipe and dang it's good. I made it with the Four Star Season & Provisions Couscous but spent hours trying to find halloumi at my local market. Eventually, I found it over in Greek Town which was dope.
- 1 cup walnuts
- 1 cup fregola or Israeli couscous
- Kosher salt
- 4 ears of corn, husked
- 2 tablespoons plus ¼ cup olive oil, divided
- Freshly ground black pepper
- 8 ounces Halloumi cheese, sliced lengthwise ¾-inch thick
- 3 scallions, thinly sliced
- ½ cup coarsely chopped fresh parsley
- ¼ cup basil leaves
- ¼ cup mint leaves
- 2 tablespoons fresh lemon juice
- 2 tablespoons (or more) white wine vinegar
Halloumi cheese can be found at Greek markets, natural foods and specialty foods stores, and some supermarkets.
Preheat oven to 350°. 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 Tbsp. 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 Tbsp. 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 scallions, 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 coat; season with salt, pepper, and more vinegar, if desired.