Wednesday, April 13, 2016

Corn, Fregola, and Grilled Halloumi Cheese Salad


I just got back from the most incredible week in LA and I'm officially in love.  The blue skies, incredible climate, food scene, shopping, and countless adorable neighborhoods and beaches had me at hello. So did this Corn, Fregola, and Grilled Halloumi Cheese salad that I was served at a backyard barbecue (treehouse included) of my very talented (and adorable) friend Missy. If you want to feel inspired, check out Homethrown LA, her full service party planning company that makes your greatest Pinterest dream come to life and pairs it with a creative seasonal and organic menu that will blow you away. The girl's got taste and you will understand it just by tasting this salad.  Missy paired it with Goop's bbq turkey burger and salted and spiced Melon (to die for). It might be the best backyard bbq combo EVA.

Recipe after the jump:
PC: Food & Wine 



Corn, Fregola with Grilled Halloumi Cheese

Servings: 8
Ingredients:
1 cup walnuts
1 cup fregola or Israeli couscous (I use couscous)
kosher salt
4 ears of corn, husked
2 tbsp plus 1/4 cup olive oil, divided
freshly ground black pepper
8 ounces Halloumi cheese, sliced lengthwise 3/4" thick
3 scallions, thinly sliced
1/2 cup coarsely chopped fresh parsley
1/4 cup basil leaves
1/4 cup mint leaves
2 tbsp fresh lemon juice
2 tbsp (or more) white wine vinegar

Preparation:
  • 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.

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