If you’re on the lookout for a vibrant, fresh, and utterly delicious dish to brighten up your table, look no further than the Grilled Zucchini, Halloumi, and Pea Salad with Mint, Dijon, and Lemon Recipe. This salad bursts with the smoky char of grilled zucchini and halloumi, the sweet pop of fresh peas, and the lively zing of a tangy mustard-lemon dressing, all tied together beautifully with fragrant chopped mint. It feels light but satisfying, perfect for a sunny lunch or a colorful side at dinner that will charm everyone at the table.
Ingredients You’ll Need
Keep things simple and summery with ingredients that shine on their own but truly come alive when combined. Each component brings a special element—creamy halloumi, crisp zucchini rounds, and sweet peas create a balance of textures, while the mint and Dijon dressing add brightness and depth. Here’s exactly what you need:
- 40 ml olive oil: Use a good-quality extra virgin olive oil for a rich, fruity base in your dressing.
- 40 ml lemon juice: Freshly squeezed lemon juice adds a refreshing citrus kick that brightens every bite.
- 20 gm Dijon mustard: This gives the dressing a smooth kick and an irresistible tanginess.
- 1/2 tsp salt flakes: Sea salt flakes will season perfectly without overpowering the delicate flavors.
- 4 grinds black pepper: Freshly ground black pepper brings a subtle warmth that wakes up the salad.
- 700 gm zucchini, cut into rounds: Thick rounds hold up well on the grill and get a beautiful smoky char.
- 250 gm baby peas: Sweet, tender peas add a pop of color and freshness with every forkful.
- 200 gm halloumi, cut into pieces: This salty, squeaky cheese grills beautifully and adds creaminess and a hint of smokiness.
- 1 bunch mint, chopped: Fresh mint is the herb that lifts the whole salad and gives it a lively, aromatic finish.
How to Make Grilled Zucchini, Halloumi, and Pea Salad with Mint, Dijon, and Lemon Recipe
Step 1: Prepare the Salad Dressing
Start by whisking together your olive oil, lemon juice, Dijon mustard, salt flakes, and freshly ground black pepper in a small bowl. This dressing is the heart of the recipe—its creamy, tangy, and slightly sharp notes will coat every ingredient perfectly.
Step 2: Toss and Grill the Zucchini and Halloumi
Next, coat the zucchini rounds and halloumi pieces in half of the dressing you prepared. The dressing helps prevent sticking and infuses them with a bright flavor. Heat your grill to medium-high and grill until you see those gorgeous charred marks, usually 2-3 minutes per side. This step adds a smoky dimension and a lovely texture contrast.
Step 3: Cook the Peas and Combine
While the zucchini and halloumi are grilling, briefly cook the baby peas—either blanch in boiling water or steam them until tender but still vibrant green. Drain the peas and toss them with the grilled zucchini and halloumi in a large bowl. Add the remaining dressing and fold in the chopped mint. This combination will deliver an irresistible, fresh, and herbaceous finish to the salad.
How to Serve Grilled Zucchini, Halloumi, and Pea Salad with Mint, Dijon, and Lemon Recipe
Garnishes
For a final touch, sprinkle a few fresh mint leaves or a little extra cracked black pepper on top. A light drizzle of extra virgin olive oil just before serving can bring a glossy finish and amplify those fresh flavors. If you’re feeling indulgent, a handful of toasted pine nuts adds a wonderful crunch.
Side Dishes
This salad pairs beautifully with grilled meats like chicken or lamb, providing a fresh contrast to richer proteins. It’s also spectacular alongside crusty sourdough bread, which helps soak up the zesty dressing. For a full vegetarian meal, plate alongside a grain like quinoa or bulgur for added heartiness.
Creative Ways to Present
Make this Grilled Zucchini, Halloumi, and Pea Salad with Mint, Dijon, and Lemon Recipe pop at your next gathering by serving it in individual small bowls or elegant glass jars. Layering the salad ingredients slightly when assembling right before serving adds visual interest. For a picnic-ready option, pack the salad and dressing separately, tossing just before you eat to keep everything fresh and vibrant.
Make Ahead and Storage
Storing Leftovers
Leftover salad keeps well in an airtight container in the refrigerator for up to 2 days. Keep in mind that the grilled halloumi will firm up a bit when chilled, so it’s best enjoyed at room temperature.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. Peas and zucchini can lose texture, and the halloumi’s wonderful grilled character can diminish after freezing.
Reheating
If you want to warm the salad slightly, gently reheat the halloumi and zucchini in a skillet over low heat for a few minutes, then toss everything together. Avoid microwaving as it can make the cheese rubbery and the vegetables soggy.
FAQs
Can I use frozen peas for this salad?
Absolutely! Frozen peas can be used in a pinch—just thaw them completely and drain well to prevent excess moisture from watering down the dressing.
Is halloumi necessary or can I substitute it?
Halloumi is a signature element of this salad because of its texture and salty tang, but if you want to swap it out, try grilling firm tofu or paneer for a similar effect.
How do I know when the zucchini is perfectly grilled?
Look for slightly softened zucchini rounds with clear grill marks—this usually takes about 2-3 minutes per side on a hot grill. They should be tender but not mushy.
Can I make the dressing ahead of time?
Yes! The dressing can be whisked together and stored in the fridge for up to 3 days. Just bring it back to room temperature before using and give it a quick shake or stir.
Is this salad suitable for meal prep?
Definitely. Keep the dressing separate until ready to eat to preserve freshness, and assemble the salad just before serving for the best texture and flavor.
Final Thoughts
Trust me, the Grilled Zucchini, Halloumi, and Pea Salad with Mint, Dijon, and Lemon Recipe is a true celebration of simple, fresh ingredients coming together in the most delicious way. Whether you’re entertaining friends or just treating yourself, this salad delivers on flavor, texture, and vibrant charm every time. I can’t wait for you to try it and make it your new favorite go-to dish!
Print
Grilled Zucchini, Halloumi, and Pea Salad with Mint, Dijon, and Lemon Recipe
- Prep Time: 10 minutes
- Cook Time: 25 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, fresh mint, and a zesty Dijon and lemon dressing. This dish offers a delightful contrast of smoky, salty, and tangy flavors, perfect for a light lunch or as a side for grilled meals.
Ingredients
Salad 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 to allow flavors to meld.
- Prepare zucchini and halloumi: Toss the sliced zucchini rounds and halloumi pieces with half of the prepared dressing, ensuring each piece is well coated.
- Grill zucchini and halloumi: Heat a grill or grill pan over medium-high heat. Grill the zucchini and halloumi until grill marks appear and they are lightly charred, about 3-4 minutes per side for zucchini and shorter for halloumi until golden and slightly softened.
- Cook peas: While grilling, briefly cook the baby peas in boiling water for 1-2 minutes until tender but still vibrant green. Drain immediately and cool under cold water to retain color and texture.
- Combine and serve: In a large bowl, mix the grilled zucchini, grilled halloumi, cooked peas, chopped mint, and the remaining dressing. Toss gently to combine and serve immediately for best flavor and texture.
Notes
- Halloumi is a firm cheese that grills well without melting, adding a salty, smoky dimension to the salad.
- Using fresh mint brightens the dish; substitute with parsley if necessary.
- Peas can be frozen or fresh; just adjust cooking times accordingly.
- This salad is best served fresh but can be prepared a few hours ahead and refrigerated, keeping grilled ingredients separate until serving.
- For a vegan version, substitute halloumi with grilled tofu or a plant-based cheese alternative.
