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.

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.

HALLOUMI WITH CORN, CHERRY TOMATOES AND BASIL

Steps:

• In a large, preferably nonstick skillet, heat 2 tablespoons oil over medium-high until it thins out, about 20 seconds. Working in batches, add cheese in one layer, and cook until golden on one side, 1 to 2 minutes. Flip cheese and cook without moving until golden on the other side, about 1 minute longer. Transfer to a paper towel-lined plate and repeat with remaining cheese.
• Add remaining 2 tablespoons oil to the pan and heat it over medium-high. Add corn, tomatoes, jalapeño, cumin seeds and salt, and cook until corn and tomatoes have softened and everything looks juicy, about 5 to 10 minutes.
• Remove pan from the heat and stir in the browned cheese, sliced onion and basil. Squeeze a lime wedge or two over everything and season with more salt and lots of black pepper. Garnish with more basil and serve immediately.