Description
A fresh and vibrant salad featuring grilled zucchini and halloumi cheese combined with sweet baby peas, tossed in a zesty Dijon mustard and lemon dressing with aromatic mint leaves. 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, whisk together olive oil, lemon juice, Dijon mustard, salt flakes, and black pepper until well combined. Set aside for the flavors to meld.
- Dress and Grill Zucchini and Halloumi: Toss the zucchini rounds and halloumi pieces with half of the prepared dressing, ensuring they are evenly coated. Preheat a grill or grill pan over medium-high heat and grill the zucchini and halloumi until grill marks appear and both are tender, about 3-4 minutes per side.
- Cook Peas: While grilling, lightly cook the baby peas by boiling them in salted water for 2-3 minutes until tender but still bright green. Drain and cool slightly.
- Combine Salad: In a large bowl, combine the grilled zucchini, halloumi, cooked peas, remaining dressing, and chopped mint. Gently toss to mix all ingredients and evenly coat with dressing.
- Serve: Transfer the salad to a serving dish and enjoy immediately while the grilled elements are still warm for the best flavor contrast.
Notes
- Use a grill pan if an outdoor grill is not available to achieve perfect grill marks.
- For extra flavor, you can add a sprinkle of chili flakes or toasted nuts such as pine nuts.
- Halloumi cheese holds its shape well when grilled, making it ideal for salads like this.
- This salad can be served warm or at room temperature.
- Mint can be substituted with fresh basil or parsley for different flavor profiles.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
