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
Scale
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.
