Lunch: Corn and Fregola with Grilled Halloumi Cheese

Recipe by Alison Roman If this were our party, we'd get all the grilling out of the way early in the day and toss this Mediterranean fantasy of a salad together in our caftans.

This recipe includes fertility superfoods such as:

Lemon, Nuts, Walnuts, Basil

Health and fertility benefits of Corn and Fregola with Grilled Halloumi Cheese

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 cup walnuts
1 cup fregola or Israeli couscous
Kosher salt
4 ears of corn, husked
2 tablespoons plus 1/4 cup olive oil, divided
Freshly ground black pepper
8 ounces Halloumi cheese, sliced lengthwise 3/4" thick
3 scallions, thinly sliced
1/2 cup coarsely chopped fresh parsley
1/4 cup basil leaves
1/4 cup mint leaves
2 tablespoons fresh lemon juice
2 tablespoons (or more) white wine vinegar

Instructions

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.

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