Corn and Fregola with Grilled Halloumi Cheese

Ingredients

  • 1 cup walnuts
  • 1 cup fregola (or Israeli couscous)
  • kosher salt
  • 4 ears of corn (husked)
  • 2 tablespoons olive oil (divided)
  • freshly ground black pepper
  • 240g halloumi cheese (sliced lengthwise ¾-inch thick)
  • 3 scallions (thinly sliced)
  • 1/2 cup fresh parsley (coarsely chopped)
  • 1/4 cup basil leaves
  • 1/4 cup mint leaves
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white wine vinegar (or more)

Method

  1. Preheat oven to 180C. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
  2. 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.
  3. 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.
  4. 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.
  5. 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.