Minty Fregola & grilled corn salad

By • June 27, 2012 • 5 Comments

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Author Notes: The idea popped up one morning after a Facebook post by one of my favorite cook book authors, Monica Bhide. A picture of coal roasted ears of golden corn.. the conversation thread went on as it is wont to about street foods in Delhi, chaats, chat masala, & minty Jaljeera..with a handful of toasted and cooked Fregola thrown in, it became a fabulous lunch offering. Panfusine

Makes 4-5

Fregola salad

  • 1/2 cup Fregola or Israeli cous cous
  • 2 ears of corn removed from the cob
  • 1/2 hot house cucumber finely diced
  • 1 roma tomato deseeded & finely chopped
  • 1 thai chilli deseeded & finely minced
  • 25-30 fresh mint leaves
  • 1 tablespoon Canola or olive oil
  • 1 handful of toasted chopped walnuts or pecans

Minty chat masala dressing

  • 1/4 cup mint flavored extra virgin Olive oil (see last step)
  • 2 tablespoons Chat masala spice blend (available at any Indian grocery
  • Juice of 1 lime
  • 1 tablespoon Honey
  1. Toast the Fregola until it turns a pale brown color, add to 2 cups of boiling water. Cover & cook for about 5-6 minutes until the Fregola turns soft. Strain out any excess water and rinse thoroughly with cold water to stop the cooking process.
  2. Heat a cast iron skillet till very hot and drizzle the olive oil, when it just begins to smoke, add the corn kernels & spread into a single layer allow to roast on the pan for about 5 minutes on medium high until the kernel begins to develop tiny brown spots. Shake the pan & continue roasting the corn for 2 minutes more. Switch off the heat and allow the corn to brown lightly in the pan's residual heat. Transfer to a mixing bowl along with the fregola.
  3. Roll the mint leaves and cut them very fine in a chiffonade. Chop the chiffonaded leaves further using a sharp knife to obtain tiny shreds of mint. Add this to the mixing bowl along with the diced tomato, cucumber, walnut and thai chili.
  4. In a smaller bowl combine the lime juice, honey and chat masala & whisk to dissolve the honey. Add the mint flavored olive oil and whisk into a dressing. Pour over the corn & Fregola salad and lightly toss to combine. Place in refrigerator to chill and allow for the flavors to blend. Spoon into bowls and serve with a side of pita chips.
  5. For infusing your own batch of mint flavored Olive oil, here is the recipe: http://food52.com/recipes/18078_mint_infused_olive_oil
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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Lovely dish and fregola is not used as often as it should be in my opinion. Love it!

Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Hold the nut and I'm all yours!

Dsc_0122.nef-1

over 2 years ago Panfusine

oh absolutely... THe first time I made it & clicked the photograph, no walnuts.. added them the second time which was delish and then ran out of them on subsequent batches

Dsc00859_2

over 2 years ago creamtea

M-m-m-m-m-m-m. My kind of food.

Dsc_0122.nef-1

over 2 years ago Panfusine

thanks Creamtea.. It was addictive, kept making it for the next 3 days!