If you are craving a dish that bursts with fresh, vibrant flavors and a perfect balance of textures, the Grilled Zucchini, Halloumi, and Pea Salad with Mint, Dijon, and Lemon Recipe is exactly what you need. This salad brings together tender grilled zucchini, salty, squeaky halloumi, bright peas, and zesty dressing infused with Dijon mustard, lemon, and fresh mint. It’s fresh, colorful, and light enough for a warm day but still packed with satisfying ingredients that make it a standout addition to any meal or a star on its own.
Ingredients You’ll Need
All the magic in this salad comes down to a handful of simple, fresh ingredients that work beautifully together. Each one plays an important role in delivering a perfectly balanced taste and texture, from the creamy halloumi to the crisp, bright peas and the punchy dressing.
- Olive oil: Adds a fruity richness and helps bring the dressing together smoothly.
- Lemon juice: Provides a fresh, tangy brightness that lifts the entire salad.
- Dijon mustard: Introduces a sharp, savory depth with just a little bit of bite.
- Salt flakes: Enhances all the natural flavors without overwhelming the dish.
- Black pepper: Adds a subtle heat that complements the other flavors gently.
- Zucchini: Cut into rounds, their tender grill marks give a smoky, earthy element and great texture.
- Baby peas: Sweet, tender, and vibrant green for a pop of color and freshness.
- Halloumi: This salty, firm cheese is perfect for grilling, creating a satisfyingly chewy contrast.
- Mint: Chopped fresh to sprinkle in a cool, aromatic lift that ties it all together.
How to Make Grilled Zucchini, Halloumi, and Pea Salad with Mint, Dijon, and Lemon Recipe
Step 1: Prepare the Dressing
Start by whisking together the olive oil, lemon juice, Dijon mustard, salt, and black pepper in a small bowl. This simple dressing is the heart of the salad, providing a bright and tangy foundation that coats each ingredient beautifully.
Step 2: Toss and Grill the Zucchini and Halloumi
Next, toss half of the dressing with the zucchini rounds and halloumi pieces. This ensures they soak in all that zesty flavor before hitting the grill. Grill them until they get those perfect char marks and some golden crispiness, bringing out their natural sweetness and salty goodness.
Step 3: Cook the Peas and Combine Everything
While the zucchini and halloumi are grilling, quickly cook the peas until tender and bright green. Once everything is ready, combine the grilled zucchini, halloumi, and peas in a bowl, then pour over the remaining dressing and stir gently. Sprinkle with chopped fresh mint for that fresh, herby pop that makes every bite sing.
How to Serve Grilled Zucchini, Halloumi, and Pea Salad with Mint, Dijon, and Lemon Recipe
Garnishes
For an extra finishing touch, consider adding a few lemon zest shavings or a handful of toasted pine nuts on top. These little additions add extra texture and brighten the flavors even more, making your presentation eye-catching and delicious.
Side Dishes
This salad pairs wonderfully with grilled chicken, lightly spiced lamb kebabs, or even a crisp, chilled glass of white wine. If you want to keep things vegetarian, serve it alongside warm crusty bread for a satisfying, light lunch or dinner.
Creative Ways to Present
Try serving this salad over a bed of arugula or fresh spinach for a green, leafy base, or stuff it inside warm pita bread pockets for a refreshing and portable summer sandwich. You can also present it in individual small bowls to make a colorful starter for gatherings.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Grilled Zucchini, Halloumi, and Pea Salad with Mint, Dijon, and Lemon Recipe, simply store them in an airtight container in the refrigerator. It’s best to consume within two days for peak freshness and flavor.
Freezing
This salad is best enjoyed fresh and does not freeze well, especially because halloumi and peas can change texture after freezing. For best results, avoid freezing any leftovers.
Reheating
If you want to enjoy the salad warm, gently reheat the grilled zucchini and halloumi in a pan or oven, then toss with fresh peas, dressing, and mint. However, this salad truly shines when served at room temperature or slightly chilled.
FAQs
Can I use frozen peas instead of fresh ones?
Absolutely! Frozen peas work perfectly here; just blanch them quickly in boiling water to keep their vibrant color and fresh taste before adding to the salad.
Is halloumi gluten-free?
Yes, halloumi is naturally gluten-free, making this salad a great option for those avoiding gluten, but always be sure to check packaging to avoid cross-contamination.
Can I make this salad vegan?
You can substitute halloumi with grilled tofu or a plant-based cheese alternative and replace Dijon mustard with a vegan version to keep it plant-friendly while maintaining the spirit of the dish.
How long can I keep the dressing?
This lemon, Dijon, and olive oil dressing can be stored in the fridge for up to a week in a sealed container, making it handy for quick salads or marinades.
What’s the best way to grill halloumi?
Use a medium-high heat and grill for about 2-3 minutes per side until it’s beautifully golden with char marks, being careful not to overcook so it stays tender and slightly gooey inside.
Final Thoughts
If you are looking to impress with a fresh, flavorful, and wonderfully easy dish, the Grilled Zucchini, Halloumi, and Pea Salad with Mint, Dijon, and Lemon Recipe is a total winner. It’s versatile, bright, and satisfying, and I can’t recommend it enough for whenever you want to bring something light but unforgettable to your table. Give it a try and watch it become a fast favorite in your recipe collection!
Print
Grilled Zucchini, Halloumi, and Pea Salad with Mint, Dijon, and Lemon Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A fresh and vibrant salad featuring grilled zucchini and halloumi cheese, combined with sweet baby peas and a zesty mint, Dijon, and lemon dressing. This dish is perfect for a light lunch or a flavorful side for dinner, showcasing a delightful balance of textures and Mediterranean-inspired flavors.
Ingredients
For the Dressing
- 40 ml olive oil
- 40 ml lemon juice
- 20 gm Dijon mustard
- 1/2 tsp salt flakes
- 4 grinds black pepper
For the 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, whisk together the olive oil, lemon juice, Dijon mustard, salt flakes, and freshly ground black pepper until well combined. Set 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 over medium-high heat, then cook the zucchini and halloumi until they have visible grill marks and are slightly softened, about 3-4 minutes per side.
- Cook the peas: While grilling, cook the baby peas by boiling or steaming them until tender, approximately 2-3 minutes, then drain and cool slightly.
- Combine and serve: In a large bowl, gently mix the grilled zucchini, halloumi, cooked peas, remaining dressing, and chopped mint. Toss to combine all the ingredients evenly. Serve the salad immediately while the halloumi is warm for the best flavor experience.
Notes
- Use fresh baby peas for a sweet and tender texture; frozen peas can be substituted if needed.
- Halloumi can be grilled on a regular stovetop grill pan or an outdoor grill.
- Adjust the amount of lemon juice and Dijon mustard in the dressing to taste.
- This salad is best enjoyed fresh but can be stored in the refrigerator and eaten within a day.
- To make this dish vegetarian-friendly, ensure the halloumi is made without animal rennet.
