Minty Fregola & Grilled Corn Salad

  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:rnhttp://food52.com/recipes/18078_mint_infused_olive_oil

salad, roma tomato, chilli, mint, olive oil, handful, chat masala, mint flavored extra virgin olive oil, masala spice blend, lime, honey

Taken from food52.com/recipes/18061-minty-fregola-grilled-corn-salad (may not work)

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