Charred Corn & Farro Summer Salad

MAKES 4 TO 6 SIDE-DISH SERVINGS

This is one salad that I make for every barbecue and Fourth of July. Halloumi is a fresh cheese that many people are not familiar with. Its texture is similar to mozzarella but slightly thicker, and it doesn’t melt readily, making it perfect for sautéing, grilling, or broiling. You want to make sure you get the unaged kind. The only part that makes it slightly risky for migraine sufferers is that halloumi is brined. While many do tolerate it well, a great substitute if you are concerned, especially if you are just starting the HYH diet, is fresh mozzarella (unbroiled, of course).

1 cup pearled farro

½ cup raw pepitas (pumpkin seeds)

4 ears fresh yellow corn, shucked

1 tablespoon plus ¼ cup extra-virgin olive oil, divided

Kosher salt and freshly ground black pepper

1 (8-ounce) package halloumi or fresh mozzarella

3 green onions, chopped

2 tablespoons minced fresh parsley

2 tablespoons minced fresh basil

2 teaspoons minced fresh mint

2 tablespoons distilled white vinegar

Cook the farro according to package directions and set aside. To a dry small skillet, add the pepitas over medium-low heat, stirring often, until lightly toasted, 3 to 4 minutes total. Transfer to a plate to cool.

Position the oven rack in the top position and set the broiler to high. Place the corn ears on a baking sheet and rub with 1 tablespoon olive oil. Sprinkle with kosher salt and pepper. Broil the corn, turning it every 5 to 6 minutes, until there’s a nice char on both sides, 10 to 12 minutes total. Remove the corn from the oven and allow to cool. (Leave on the broiler and reserve the baking sheet if using halloumi.) Remove the kernels and transfer to a large bowl.

If using halloumi, place the cheese on the baking sheet and broil until browned on each large side, 3 to 4 minutes per side. Allow the halloumi to cool, then cut it into cubes. If using mozzarella, just cut it into cubes without broiling (otherwise it would be a melted mess). Transfer cheese to the bowl with the corn.

To the large bowl with the corn and cheese, add green onions, parsley, basil, mint, vinegar, and the remaining ¼ cup olive oil, cooked farro, and toasted pepitas. Stir everything together until well combined. Add salt and pepper to taste before serving. (Halloumi is saltier than mozzarella, so adjust accordingly.)