Corn and Fregola with Grilled Halloumi Cheese

Name: Corn and Fregola with Grilled Halloumi Cheese
Yield: 4 servings
Ingredients: 1 1 cup walnuts; 1 1 cup fregola or Israeli couscous; 1 Kosher salt; 1 4 ears of corn, husked; 1 2 tablespoons plus 1/4 cup olive oil, divided; 1 Freshly ground black pepper; 1 8 ounces Halloumi cheese, sliced lengthwise 3/4" thick; 1 3 scallions, thinly sliced; 1 1/2 cup coarsely chopped fresh parsley; 1 1/4 cup basil leaves; 1 1/4 cup mint leaves; 1 2 tablespoons fresh lemon juice; 1 2 tablespoons (or more) white wine vinegar

From the kitchen of Carly

Charred corn and grilled halloumi cheese meet nutty fregola in this warm grain bowl. Toasted walnuts, fresh herbs, and scallions add crunch and brightness. It's substantial enough for dinner, elegant enough for company.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 cup walnuts
11 cup fregola or Israeli couscous
1Kosher salt
14 ears of corn, husked
12 tablespoons plus 1/4 cup olive oil, divided
1Freshly ground black pepper
18 ounces Halloumi cheese, sliced lengthwise 3/4" thick
13 scallions, thinly sliced
11/2 cup coarsely chopped fresh parsley
11/4 cup basil leaves
11/4 cup mint leaves
12 tablespoons fresh lemon juice
12 tablespoons (or more) white wine vinegar

Instructions

Preheat oven to 350°F. 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 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 1/4 cup oil. Toss to coat; season with salt, pepper, and more vinegar, if desired.