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If you’re searching for a fresh, vibrant dish that bursts with zesty flavors and delightful textures, the Grilled Zucchini, Halloumi & Pea Salad with Mint, Dijon & Lemon Recipe is an absolute game-changer. This salad marries smoky grilled zucchini and golden halloumi with sweet peas and fragrant mint, all tied together by a tangy, mustardy lemon dressing that elevates every bite. It’s light enough for a warm day but satisfying enough to be a full meal, making it one of my favorite go-to salads for any occasion.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, whether it’s the creamy saltiness of halloumi or the bright punch from the fresh lemon juice. Together, these elements harmonize to create an irresistibly balanced salad that’s as pleasing to the eye as it is to the palate.
- Olive oil: Adds a smooth, fruity base that helps the dressing coat every piece beautifully.
- Lemon juice: Provides a fresh, zesty brightness that lifts the flavors instantly.
- Dijon mustard: Gives just the right amount of tang and a slight kick to the dressing.
- Salt flakes: Enhance all the savory notes and bring depth to the dish.
- Black pepper: Offers a mild warmth to balance the acidity and sweetness.
- Zucchini: Grilled to tender perfection with lovely char marks, it adds a smoky texture and vibrant color.
- Baby peas: Bring a sweet pop and a touch of crispness that contrasts beautifully with the other textures.
- Halloumi: The star ingredient, grilled to a golden crust and chewy, salty center that perfectly complements the fresh vegetables.
- Mint: Finely chopped to infuse the salad with a fresh, cool herbaceous note that brightens every bite.
How to Make Grilled Zucchini, Halloumi & Pea Salad with Mint, Dijon & Lemon Recipe
Step 1: Prepare the Dressing
Start by whisking together olive oil, lemon juice, Dijon mustard, salt flakes, and freshly ground black pepper in a small bowl. This dressing is the soul of the salad, bringing all the ingredients together with its zesty and tangy kick. Set it aside to let the flavors mingle while you prep the rest of the salad.
Step 2: Toss and Grill
Lightly coat the zucchini rounds and halloumi pieces in half of the dressing, ensuring every slice is shimmering with flavor. Then, heat up your grill or grill pan and cook the zucchini and halloumi until they develop those gorgeous grill marks and turn just slightly golden. This step infuses the dish with a lovely smoky aroma that makes the salad irresistible.
Step 3: Combine and Finish
Quickly cook the baby peas until tender yet still pop with freshness. In a large bowl, mix together the grilled zucchini, halloumi, cooked peas, the remaining dressing, and freshly chopped mint. Give everything a gentle toss so each bite is bursting with flavor, texture, and color.
How to Serve Grilled Zucchini, Halloumi & Pea Salad with Mint, Dijon & Lemon Recipe
Garnishes
To take this salad from great to unforgettable, sprinkle some toasted pine nuts or slivered almonds on top for a nutty crunch. Fresh lemon zest or a few extra mint leaves scattered over also add a refreshing aroma and burst of color that’s just so inviting.
Side Dishes
This salad shines wonderfully alongside grilled chicken or fish for a light summer meal. It also pairs beautifully with crusty bread or a warm flatbread, so you can scoop up every last bit of that tangy dressing.
Creative Ways to Present
Serve this salad in rustic wooden bowls or wide shallow plates to showcase the vibrant greens and golden halloumi pieces. For an extra touch, present it atop a bed of mixed greens or alongside roasted new potatoes for a heartier option that still feels bright and fresh.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, refrigerate the salad in an airtight container for up to two days. Be sure to keep the dressing separate if you prefer the zucchini and halloumi to retain their grilled texture longer.
Freezing
Since the halloumi and zucchini are best eaten fresh and grilled, freezing this salad is not recommended. The peas and dressing can also separate or lose their texture when frozen and thawed.
Reheating
If you want to serve this salad warm, quickly reheat the zucchini and halloumi in a hot skillet for a minute or two to revive that delicious char and slight crispness. Add the peas and dressing fresh to maintain their bright flavors.
FAQs
Can I use frozen peas for this salad?
Absolutely! Frozen peas work just as well once cooked properly. Just be sure to thaw them fully and cook gently so they stay sweet and tender.
What other herbs can I substitute for mint?
If mint isn’t your favorite, try fresh basil or parsley. Both provide a refreshing note that complements the other ingredients nicely but with a different flavor twist.
Is halloumi the only cheese option?
Halloumi is ideal because it grills beautifully without melting away, creating a lovely texture contrast. However, you could experiment with paneer or firm feta, though the texture and flavor will vary.
Can this salad be made vegan?
To make this salad vegan, replace halloumi with grilled tofu or a marinated firm plant-based cheese alternative and use maple syrup instead of Dijon mustard if it contains egg.
How long should I marinate the zucchini and halloumi?
Coating the zucchini and halloumi with the dressing right before grilling is best for fresh flavors. Marinating for up to 15 minutes can intensify the taste but avoid soaking too long or the cheese texture may be affected.
Final Thoughts
I truly hope you give the Grilled Zucchini, Halloumi & Pea Salad with Mint, Dijon & Lemon Recipe a try soon because it’s one of those dishes that makes you feel like you’re celebrating the freshness of summer with every bite. Simple ingredients come together in such a stunning way that it feels special while being quick and easy to prepare. Happy cooking!
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Print
Grilled Zucchini, Halloumi & Pea Salad with Mint, Dijon & Lemon Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Description
A refreshing and vibrant salad featuring grilled zucchini and halloumi cheese combined with sweet baby peas, fresh mint, and a tangy Dijon lemon dressing. Perfect as a light lunch or a flavorful side dish.
Ingredients
Dressing
- 40 ml olive oil
- 40 ml lemon juice
- 20 gm Dijon mustard
- 1/2 tsp salt flakes
- 4 grinds black pepper
Salad
- 700 gm zucchini, cut into rounds
- 250 gm baby peas
- 200 gm halloumi, cut into pieces
- 1 bunch mint, chopped
Instructions
- Prepare the Dressing: In a small bowl, thoroughly mix together the olive oil, lemon juice, Dijon mustard, salt flakes, and freshly ground black pepper until fully combined. Set the dressing aside to allow the flavors to meld.
- Dress and Grill Zucchini and Halloumi: Toss the zucchini rounds and halloumi pieces with half of the prepared dressing, ensuring each piece is evenly coated. Preheat a grill or grill pan and cook the zucchini and halloumi until they are nicely marked by the grill and tender, approximately 3-5 minutes per side.
- Cook the Peas and Combine Salad: While grilling, cook the baby peas in boiling water for 2-3 minutes until just tender. Drain and immediately combine them with the grilled zucchini, halloumi, the remaining dressing, and chopped mint. Toss gently to integrate all ingredients well.
- Serve: Transfer the salad to serving plates or a large bowl and serve immediately to enjoy the fresh and vibrant flavors.
Notes
- The halloumi can be substituted with another firm cheese if desired, but grilling halloumi adds a perfect salty flavor and texture.
- For a vegan alternative, replace halloumi with grilled tofu or a plant-based cheese.
- Use fresh baby peas for best results; frozen peas can be used if fresh are not available.
- Adjust salt and lemon juice to taste depending on your preference for acidity and seasoning.
- Serving this salad slightly warm enhances the flavor, but it can also be enjoyed chilled.
