Big Ol’ Grain Salad

Photos, recipe, and pottery by Allie Stack.

Allie Stack is an Asheville based ceramic artist who makes functional, brightly colored pottery with whimsical drawings often depicting items from our daily lives. To learn more about her, visit her website at: www.alliestackeramics.com and find her on instagram at: @allie.stack   

Ingredients

• 1-2 bunches of small carrots 

• 2 small(ish) zucchini and/or summer squash 

• 1 large head of kohlrabi 

• 1 package of halloumi cheese 

• 2 cups of cooked and cooled grains, can be a mix - I used couscous (which yes, I know, it’s not actually a grain but it’s what I had on hand! Farro or quinoa would also be really good for this) 

• 2 ears of corn 

• ¼ cup chopped cilantro 

• 4 scallions 

• 1 lemon, juiced and zested 

• 1 garlic clove 

• ¼ cup olive oil 

• Salt and pepper 

Directions

1. Preheat oven to 425 degrees. 

2. Prep your ingredients: Cut halloumi into cubes, slice zucchini into half coins, peel and cut kohlrabi into chunks and cut off tops of carrots and leave whole. Add all of the above to a foil-lined sheet pan and roast for 25 minutes, until cheese is crispy and everything else is cooked through and slightly browned. 

3. Cook and cool your choice of grain. Cut the corn off the cob and mix into cooled grain. Set aside. 

4. Make the dressing: slice scallions and chop cilantro - add to a medium bowl. To the bowl grate one clove of garlic, the zest of one lemon and then juice the lemon. Then add olive oil, salt and pepper. Mix and taste - add more salt and pepper as needed. 

5. Once the cooked veggies have cooled a bit, cut the carrots into pieces and add all veggies and halloumi to a large bowl with the grain mixture. Mix a couple times and then fold in the dressing. I think this salad is best eaten at room temperature and it will keep really well in the fridge! A great dish to bring to a summer dinner party!