Corn and Fregola with Grilled Halloumi Cheese

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.

Ingredients

• 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

Ingredient Info

Halloumi cheese can be found at Greek markets, natural foods and specialty foods stores, and some supermarkets.

Recipe

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.