This Bon Appetit recipe would be a great side to bring to a summer BBQ or to have as a light weeknight meal. It's also easy to prep in advance.

1 cup almonds
1 cup fregola, Israeli couscous, or whole grain of your choice
3 ears of corn, husked
2 tablespoons plus ¼ cup olive oil, divided
16 ounces Halloumi cheese, sliced lengthwise ¾-inch thick
3 scallions, thinly sliced
½ cup coarsely chopped fresh parsley
¼ cup basil leaves
¼ cup mint leaves
2 tablespoons fresh lemon juice
2 tablespoons (or more) white wine vinegar

Step 1: [optional] Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.

Step 2: Cook grain of your choice in a large pot of boiling salted water according to package directions. Drain (do not rinse) and let cool.

Step 3a: Prepare a grill for medium-high heat. Rub corn with 1 Tbsp. oil and season with salt and pepper. Grill, turning occasionally, until lightly charred and tender, 8–10 minutes.
Step 3b: Brush cheese with 1 Tbsp. oil and grill, turning once, until lightly charred in spots, about 5 minutes.

Step 4: When cool enough to handle, cut kernels from cobs and tear Halloumi into bite-size pieces.

NOTE: At this point you can stop and store all ingredients to be assembled later.

Step 5: Add everything (corn, Halloumi, scallions, parsley, basil, mint, almonds, and grains) to a large bowl and toss to combine. Add lemon juice, vinegar, and remaining ¼ cup oil. Toss to coat, and season with salt, pepper, and more vinegar, if desired.