FREGOLA SALAD WITH GRILLED HALLOUMI
This salad is a perfect meatless meal or side salad for summer. With grilled halloumi and charred corn, this pasta salad recipe is a must-make!
Provided by Kevin
Categories Salad
Time 30m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 574 kcal, Carbohydrate 45 g, Protein 19 g, Fat 37 g, SaturatedFat 10 g, TransFat 1 g, Sodium 664 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
CORN AND FREGOLA WITH GRILLED HALLOUMI CHEESE
Provided by Alison Roman
Categories Cheese Side Kid-Friendly Dinner Lunch Mint Basil Walnut Corn Grill/Barbecue Parsley Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield 8 Servings
Number Of Ingredients 13
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.
HALLOUMI WITH CORN, CHERRY TOMATOES AND BASIL
Seared cubes of halloumi get melty and soft on their insides and dark brown and a little crisp on the surface, making it almost impossible not to devour them all as they come out of the pan. But try to resist, because they're even better tossed with a quick sauté of summer corn and tomatoes, seasoned with basil. Slivers of red onions, folded in raw at the end, add crunch and sweetness, while a squeeze of fresh lime makes everything tangy and fresh. Although this dish is at its most sublime made with fresh summer corn and ripe tomatoes, it's nearly as good in winter made with frozen corn. Serve it for a light, meatless dinner or a substantial side dish with roasted or grilled chicken or fish.
Provided by Melissa Clark
Categories dinner, easy, quick, weeknight, salads and dressings, main course
Time 25m
Yield 2 to 3 servings
Number Of Ingredients 11
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.
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.
Nutrition Facts : @context http, Calories 719, UnsaturatedFat 5 grams, Carbohydrate 120 grams, Fat 14 grams, Fiber 10 grams, Protein 27 grams, SaturatedFat 7 grams, Sodium 959 milligrams, Sugar 5 grams, TransFat 0 grams
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- 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.
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