Best 4 Corn And Fregola With Grilled Halloumi Cheese Recipes

FREGOLA SALAD WITH GRILLED HALLOUMI

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

CORN AND FREGOLA WITH GRILLED HALLOUMI CHEESE

Steps:

• 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.

GRILLED HALLOUMI CHEESE

Steps:

• Brush the cheese with olive oil and place onto a medium hot grill for 2 minutes on each side, or until marked. Remove and slice into 1/2-inch pieces. Sprinkle with oregano. Drizzle the olive oil on top and squeeze the lemon juice over the cheese. Serve with grilled pita bread.

FREGOLA WITH CORN

Steps:

• In a medium pot, bring lightly salted water to a boil. Add fregola and cook until tender yet springy and chewy, 12 to 14 minutes. Drain, rinse under cool water, and drain again.
• Place a sauté pan over medium-high heat, and add butter, corn or peas, scallions, and vegetable stock. Cook at a lively simmer, stirring occasionally, until the corn or peas are cooked and the broth is reduced by about half, about 3 minutes.
• Remove from heat, and add fregola and Parmigiano-Reggiano or Grana Padano. The mixture should be gooey like macaroni and cheese. Season with salt and pepper to taste. If desired, serve with a green salad.