Grilled Corn, Poblano and Fregola with Grilled Halloumi
Often referred to as Sardinian couscous, fregola occupies a unique space between a grain and pasta, boasting a nutty flavor and a distinct, irregular texture. Use it in place of couscous or orzo; this small, round, toasted pasta from Sardinia is made primarily from durum wheat semolina and water. It’s a versatile ingredient suitable for a variety of dishes and excellent served both hot and cold, ranging from salads to soups. You can find it at specialty food shops and Italian markets.
Ingredients
- 1 (16-ounce) package fregola sarda, cooked according to directions
- 4 ears of corn, shucked and washed
- 2 poblano peppers, also known as the pasilla
- Oil for rubbing peppers
- 2 cloves garlic, chopped
- 1 teaspoon red pepper flakes
- 2 tablespoons colatura (Italian fish sauce) or Asian fish sauce
- ½ cup olive oil
- 2 tablespoons fresh parsley leaves
- Zest from 1 lemon
- 2 cups summer greens (arugula or kale)
- 4 ounces halloumi cheese, sliced into ½-inch pieces
Instructions
- Place the corn on a preheated grill, close the cover and grill for 15 to 20 minutes on medium-high heat. Turn every 5 minutes until the kernels are charred all over. Allow to cool enough to handle, then cut the kernels off the cob.
- Rub whole poblanos with oil and place on a baking sheet. Under the broiler, roast whole peppers, turning with tongs often, until charred on all sides. This can be done over an open flame as well. Transfer to bowl, cover and let steam for 15 minutes. Rub off the charred skins. Clean out the seeds and slice roasted peppers into long strips.
- Make the vinaigrette. Stir together garlic, pepper flakes and fish sauce with olive oil, parsley and lemon zest; set aside.
- Just before serving, grill the halloumi cheese: Spray the grill surface with olive oil. Cook the cheese slices until golden brown for 3–5 minutes, until the cheese is lightly browned with grill marks on both sides and warm and soft through the middle.
- Combine the cooked fregola with charred corn, peppers and summer greens and toos together with the vinaigrette. Place in a serving bowl with the warm grilled halloumi alongside the salad.
