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
Scale
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.
