Fregola Salad with Grilled Halloumi
Grilled halloumi fregola salad is a delicious combination of chewy fregola, sweet corn, grilled halloumi, and herbs in a lemony dressing.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup walnuts
- 1 cup fregola pasta (or Israeli couscous)
- 1/2 tsp kosher salt
- 4 ears of corn (husked)
- 2 tbsp olive oil
- 1/2 tsp black pepper
- 8 oz Halloumi cheese (sliced lengthwise, ¾-inch thick)
- 3 green onions (thinly sliced)
- 1/2 cup flat leaf parsley (coarsely chopped)
- 1/4 cup basil leaves (coarsely chopped)
- 1/4 cup mint leaves (coarsely chopped)
- 3 tbsp lemon juice
- 2 tbsp white wine vinegar (or more, if desired)
- 1/4 cup olive oil
Instructions
- 1
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.
- 2
Cook fregola in a large pot of boiling salted water according to package directions. Drain, but do not rinse; spread out on a baking sheet to cool.
- 3
Set your grill on to 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.
- 4
Brush cheese with tablespoon oil and grill, turning once, until lightly charred on each side, about 5 minutes. Transfer to platter with corn and let cool.
- 5
Cut the kernels from corn cobs and place into a large bowl. Add green onions, parsley, basil, mint, walnuts, and fregola. Tear Halloumi into bite-size pieces. Add to bowl and toss to combine.
- 6
Whisk together the dressing ingredients (lemon juice, vinegar, and oil). Pour over salad and toss to mix thoroughly. Season with salt, pepper, and more lemon, if desired.