Skip to main content

Corn and Fregola with Grilled Halloumi Cheese

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant vegetarian salad combines the nutty texture of toasted fregola with the sweetness of charred corn and the salty tang of grilled halloumi. Fresh herbs like mint, basil, and parsley bring a punchy, garden-fresh flavour to the dish, while toasted walnuts add a satisfying crunch. It is a wonderful celebration of seasonal produce that works beautifully as a standout main or a sophisticated side dish for a weekend gathering.

Fregola, a toasted Sardinian pasta similar to giant couscous, makes a hearty base that keeps well, making this an excellent choice for a healthy meal-prep lunch or a light summer dinner. The combination of citrusy lemon and white wine vinegar cuts through the richness of the cheese, ensuring every bite is perfectly balanced and full of Mediterranean-inspired zest.

In this article:

Video picks

Continue reading below

Ingredients for Corn and Fregola with Grilled Halloumi Cheese

  • 150g walnuts

  • 150g fregola or Israeli couscous

  • Kosher salt

  • 4 ears of corn, husked

  • 2 tablespoons plus 60ml olive oil, divided

  • Freshly ground black pepper

  • 230g Halloumi cheese, sliced lengthwise 3/4" thick

  • 3 spring onions, 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

How to make Corn and Fregola with Grilled Halloumi Cheese

Back to contents

Preheat oven to 177°C. 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 spring onions, 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 60ml oil. Toss to coat; season with salt, pepper, and more vinegar, if desired.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.