Description
A refreshing and vibrant grilled zucchini, halloumi, and pea salad dressed with a tangy mint, Dijon mustard, and lemon dressing, perfect for a light lunch or summer side dish.
Ingredients
Scale
Salad Dressing
- 40 ml olive oil
- 40 ml lemon juice
- 20 gm Dijon mustard
- 1/2 tsp salt flakes
- 4 grinds black pepper
Salad Components
- 700 gm zucchini, cut into rounds
- 250 gm baby peas
- 200 gm halloumi, cut into pieces
- 1 bunch mint, chopped
Instructions
- Prepare Salad Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt flakes, and black pepper until fully combined. Set aside to allow the flavors to meld.
- Marinate Zucchini and Halloumi: Toss the zucchini rounds and halloumi pieces with half of the prepared dressing, ensuring they are well coated to absorb the flavors before grilling.
- Grill Zucchini and Halloumi: Preheat the grill to medium-high heat. Place the marinated zucchini and halloumi on the grill and cook until they develop grill marks and are slightly charred, about 3-4 minutes per side.
- Cook Peas: Briefly cook the baby peas by steaming or boiling until tender but still bright green, then drain.
- Combine Salad: In a large bowl, combine the grilled zucchini, halloumi, cooked peas, remaining salad dressing, and chopped mint. Gently toss to ensure even dressing coverage.
- Serve: Plate the salad immediately while the halloumi is warm, garnished with extra mint if desired.
Notes
- Use fresh mint for the best flavor and aroma.
- Halloumi can also be pan-grilled if an outdoor grill is not available.
- Adjust the seasoning with additional salt or lemon juice to taste before serving.
- This salad is best served fresh to enjoy warm grilled halloumi and crisp vegetables.
