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July 27, 2015 / Chris Blum

Fregola with Herbs and Grilled Corn

  

This is the perfect salad for a picnic or BBQ, the herbs compliment the smoky corn perfectly.

Ingredients
1 c walnuts, toasted
1 c fregola or Israeli couscous
Salt
4 ears of corn, husked
2 TBSP plus ¼ c olive oil
Pepper
7 oz Halloumi cheese, sliced lengthwise ¾-inch thick
3 scallions, thinly sliced
½ c coarsely chopped fresh parsley
¼ c basil leaves
¼ c mint leaves
2 TBSP lemon juice
2 TBSP white wine vinegar

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 c oil. Toss to coat; season with salt, pepper, and more vinegar, if desired.

Serves 8.

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