If you’re dreaming of sun-drenched lunches and vibrant flavors, you simply must try this Grilled Zucchini, Halloumi, Pea salad with Mint, Dijon and Lemon. It’s a dish that effortlessly balances smoky, salty, tangy, and fresh—turning a handful of humble ingredients into something company-worthy. Whether you serve it warm or cold, this salad is nothing less than pure, zesty joy in every bite!
Why You’ll Love This Recipe
- Super Fresh & Vibrant: Every forkful bursts with juicy zucchini, creamy halloumi, and pops of sweet peas, all brought to life with zingy lemon and plenty of mint.
- Ridiculously Simple Prep: You’ll only need a few pantry staples and about 30 minutes—no tricky techniques, just straightforward deliciousness.
- Customizable for Every Table: Whether you dish it up warm beside a roast or cold at a summer picnic, this salad welcomes swaps and extras.
- Showcases Seasonal Produce: Zucchini and mint are at their seasonal peak in this salad, making it the dreamiest way to enjoy summer (and sneak in more veggies!).
Ingredients You’ll Need
This Grilled Zucchini, Halloumi, Pea salad with Mint, Dijon and Lemon is all about letting simple, quality ingredients shine. Each element—from the salty cheese to the fresh greens—plays a starring role, so pick the best you can find!
- Olive Oil: Provides richness for the dressing and helps everything grill to golden perfection.
- Fresh Lemon Juice: The zingy backbone that wakes up the flavors and adds brightness to the whole salad.
- Dijon Mustard: Adds a tangy depth and velvety body to the dressing—classic French flavor in a spoonful.
- Salt Flakes & Freshly Ground Black Pepper: Essential for seasoning both the veg and the dressing; flaky salt brings a subtle crunch.
- Zucchini (Courgette): Grilled until just tender, these rounds go smoky-sweet—a true celebration of summer produce.
- Baby Peas: Sweet, crisp, and colorful, they add freshness and a playful pop in every bite (fresh or frozen work here!).
- Halloumi Cheese: When grilled, this squeaky, salty cheese gets irresistibly golden on the outside and stays tender within.
- Fresh Mint: Both chopped and whole leaves add surprising bursts of flavor and a cooling, herbal lift.
Variations
This salad is a blank canvas, ready for your twists and turns! Feel free to riff on the Grilled Zucchini, Halloumi, Pea salad with Mint, Dijon and Lemon to suit your pantry, dietary needs, or the picky eaters at your table.
- Add Greens: Toss in a handful of rocket (arugula) or baby spinach for even more color and a peppery bite.
- Protein Power-Up: For a heartier dish, add grilled chorizo slices, crispy bacon, or even a handful of chickpeas.
- Crunch Factor: Sprinkle dukkah or toasted pine nuts over the top just before serving for an extra textural kick.
- Vegan Swap: Try swapping the halloumi for grilled tofu and use maple Dijon in the dressing for a plant-based version.
- Extra Herbs: Play with different fresh herbs like basil or dill if you crave a little flavor adventure.
How to Make Grilled Zucchini, Halloumi, Pea salad with Mint, Dijon and Lemon
Step 1: Whisk Up the Dressing
Start by grabbing a small mixing bowl and whisking together the olive oil, fresh lemon juice, Dijon mustard, salt, and black pepper. Stir until everything is beautifully emulsified—this punchy dressing is truly what unites all the flavors.
Step 2: Prep and Marinate the Grillables
Slice your zucchini into thick rounds and cut halloumi into similar-sized pieces. Pop them in a big bowl, pour over most of the dressing—reserving a bit for later—and toss everything gently to coat. This quick marinade gives the veggies and cheese a head start soaking up all that lemon and mustard flavor.
Step 3: Fire Up the Grill
Heat up your BBQ, grill pan, or even a regular frypan to medium-high. Lay out the zucchini and halloumi rounds, letting them sizzle undisturbed until gorgeous grill lines form. Flip and repeat on the other side: halloumi cooks quickly, so keep an eye out, and zucchini is best when it’s still al dente. Return everything to the big bowl, soaking up any leftover dressing.
Step 4: Blanch the Peas
If you’re using frozen baby peas, let them thaw first. Bring a small pot of salted water to a boil, then toss the peas in for literally just a minute—they should turn bright green and stay crisp. Drain and run under cold water to stop the cooking, then add to the zucchini and halloumi bowl.
Step 5: Finish and Toss
Drizzle in the last bit of reserved dressing, then add lots of chopped and whole mint leaves for that fresh lift. Toss gently until everything glistens. Taste and adjust salt and pepper—then get ready to fall in love with Grilled Zucchini, Halloumi, Pea salad with Mint, Dijon and Lemon!
Pro Tips for Making Grilled Zucchini, Halloumi, Pea salad with Mint, Dijon and Lemon
- Grill Marks Matter: Let the zucchini and halloumi sit undisturbed on a preheated grill to get those beautiful lines—this boosts flavor and helps keep their integrity when flipped.
- Don’t Overcook the Zucchini: For the best texture, grill just until the rounds are tender but still have plenty of bite—they should never be mushy.
- Blanch Peas Briefly: Only give peas a super-quick dip in boiling water; overcooking will dull their color and snap.
- Mint—Go Wild! Use a mix of torn, chopped, and even whole leaves so every mouthful gets a different burst of herbal freshness.
How to Serve Grilled Zucchini, Halloumi, Pea salad with Mint, Dijon and Lemon
Garnishes
This salad really shines when finished with a flourish: sprinkle extra mint leaves over the top, a drizzle of good olive oil, and a few more salt flakes. For something special, dust with a spoonful of dukkah or scatter on lemon zest right before serving for added aroma.
Side Dishes
Pair your Grilled Zucchini, Halloumi, Pea salad with Mint, Dijon and Lemon with crusty sourdough, roasted meats, or a creamy pasta—its bright flavors cut through rich dishes perfectly. It’s also beautiful alongside a plate of grilled chicken or as part of a generous brunch spread.
Creative Ways to Present
Serve family-style in a large rustic bowl for casual gatherings, or portion onto individual plates lined with fresh greens for a more formal touch. For picnics, layer the salad in jars for easy, portable elegance. You can even skewer zucchini and halloumi and serve as colorful salad “kebabs” over the peas and mint.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the fridge for up to 2 days. The flavors deepen as they meld, but the peas and zucchini will stay vibrant if you don’t overdress in advance.
Freezing
This isn’t a freezer-friendly dish—zucchini and halloumi lose their lovely texture after freezing. It’s best enjoyed fresh or refrigerated, but if you must, freeze the blanched peas and mint for future salads.
Reheating
This salad is just as delicious chilled or at room temperature, but if you prefer it warm, reheat gently in a skillet just until the cheese softens—don’t overdo it, or the zucchini will soften too much.
FAQs
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Can I prepare Grilled Zucchini, Halloumi, Pea salad with Mint, Dijon and Lemon in advance?
Absolutely! You can grill the zucchini and halloumi, blanch the peas, and mix the dressing up to a day ahead. Store everything separately in the fridge and toss together just before serving for the freshest texture and flavor.
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What’s the best way to grill halloumi without it sticking?
Make sure the grill or pan is properly heated before you add the halloumi, and avoid moving it too early—once it has those beautiful golden lines, it’ll release easily. A thin brush of olive oil can also help prevent sticking.
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Can I make this salad vegan?
Yes! Just swap the halloumi for grilled tofu or a vegan grilling cheese. Use a plant-based Dijon if needed. The salad will still have loads of character and zingy flavor.
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Is this Grilled Zucchini, Halloumi, Pea salad with Mint, Dijon and Lemon good for meal prep?
Definitely! While it’s at its brightest when freshly tossed, you can prep components ahead and assemble just before serving. It also packs beautifully for work lunches or picnics—just store the mint separately and add at the last minute.
Final Thoughts
If you’re hunting for a showstopper salad that’s simple but packed with flavor, the Grilled Zucchini, Halloumi, Pea salad with Mint, Dijon and Lemon is always a winner. I hope you’ll give it a try and let it become a new staple at your table—happy cooking, and enjoy every glorious, zesty forkful!
Print
Grilled Zucchini, Halloumi, Pea Salad with Mint, Dijon, and Lemon Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling, Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A delightful and versatile Grilled Zucchini, Halloumi, Pea Salad with a refreshing mint, Dijon, and lemon dressing. This salad is perfect as a side for grilled meats or as a light standalone meal.
Ingredients
Salad Dressing:
- 40 ml olive oil
- 40 ml lemon juice
- 20 gm Dijon mustard
- 1/2 tsp salt flakes
- 4 grinds black pepper
Grilled Bits:
- 700 gm zucchini
- 250 gm baby peas
- 200 gm Halloumi cheese
- 1 bunch mint
Instructions
- Salad Dressing: In a small bowl, mix olive oil, lemon juice, Dijon, salt, pepper. Set aside.
- Grilled Bits: Cut zucchini and Halloumi. Toss with dressing. Grill zucchini and Halloumi until lightly charred. Cook peas and mix all with dressing, mint, salt, and pepper. Serve.
Notes
- This salad pairs well with grilled meats or pasta dishes.
- Add rocket or spinach for variation.
- Optionally, top with finely sliced green onions or Dukkah for extra flavor.
- For a meaty twist, consider adding BBQ’d chorizo, grilled salami, or bacon bits.
- This recipe can be easily doubled.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 320 kcal
- Sugar: 5g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 35mg
