Grilled Zucchini, Halloumi, Pea Salad with Mint, Dijon and Lemon Recipe

Welcome to your new summer salad obsession: the Grilled Zucchini, Halloumi, Pea Salad with Mint, Dijon and Lemon. This vibrant dish brings together smoky grilled zucchini, golden seared halloumi, and sweet peas, all tossed in a punchy lemon Dijon dressing and brightened by fresh mint. Whether served warm straight from the grill or chilled as a make-ahead dish, this salad is as satisfying as it is stunning.

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Ingredients You’ll Need

You only need a handful of beautiful, basic ingredients for this Grilled Zucchini, Halloumi, Pea Salad with Mint, Dijon and Lemon. Each one plays a crucial role, from the creamy, salty halloumi to the burst of freshness from mint. Here’s how these simple staples create something extraordinary together:

• Zucchini (about 3-4 large): Choose firm, vibrant zucchini; their mild flavor and meaty bite are perfection when charred on the grill.
• Halloumi (at least 200g, or more if you love it): This salty, grill-friendly cheese holds its shape, turning beautifully golden while staying chewy inside.
• Baby Peas (250g): Sweet, tender peas add gorgeous color and a juicy pop—use frozen if fresh aren’t available.
• Mint (1 bunch): The herbal fragrance and brightness of freshly torn mint make the flavors sing.
• Olive Oil (about 2-3 tbsp): Good extra virgin olive oil gives the dressing its silkiness and depth.
• Lemon Juice (2 tbsp, freshly squeezed): Adds zingy freshness that wakes up every bite.
• Dijon Mustard (2 tbsp): For a sharp, tangy backbone to the dressing—don’t skip it!
• Salt Flakes + Freshly Ground Black Pepper: Essential for seasoning the veggies and cheese.

Variations

One of my favorite parts about this Grilled Zucchini, Halloumi, Pea Salad with Mint, Dijon and Lemon is how easy it is to tweak. Whether you’re cleaning out the fridge, cooking for a crowd, or managing food allergies, there’s room to play! Here are some tasty ways to switch it up:

• Add Greens: Toss in a few handfuls of arugula or baby spinach for extra freshness and a peppery bite.
• Go Meaty: Make it heartier with grilled chorizo slices, crispy bacon bits, or even a scattering of prosciutto.
• Make it Vegan: Swap halloumi for thick slabs of pressed, marinated tofu—brush with olive oil and grill until golden for a plant-based version.
• Add Crunch: Sprinkle dukkah or toasted pine nuts on top for a nutty, spiced finish.
• Switch Up the Herbs: Try basil or flat-leaf parsley in addition to (or instead of) mint for a different herbal twist.

How to Make Grilled Zucchini, Halloumi, Pea Salad with Mint, Dijon and Lemon

Step 1: Whisk Up the Zingy Dressing

Start with a small bowl and whisk together the olive oil, fresh lemon juice, Dijon mustard, and a generous pinch of salt and pepper. Stir vigorously until silky and emulsified—this tangy, creamy dressing is going to tie all your salad elements together, so taste it and adjust seasoning if needed.

Step 2: Prep the Zucchini and Halloumi

Slice the zucchini into thick, generous rounds (about 1.5-2cm gives the best texture) and cut the halloumi into similar-sized pieces. Pop them into a large bowl and pour over about two-thirds of your dressing. Toss gently to coat everything—this little marinade infuses both halloumi and zucchini with flavor before grilling.

Step 3: Grill to Perfection

Heat a BBQ, grill pan, or even a sturdy frypan over medium-high. When hot, lay out the zucchini and halloumi without crowding them. Let them sear until they have deep char lines—resist moving them too soon, as this helps with grill marks and prevents sticking. Flip and grill the other side. The halloumi only needs a couple minutes per side, while the zucchini should be about halfway tender (not mushy!).

Step 4: Blanch the Baby Peas

While grilling, let your peas defrost. Bring a pot of salted water to a boil, add the peas briefly—no more than 30 seconds! Drain them quickly and rinse under cold water to stop the cooking and lock in their brilliant color. This keeps them sweet and snappy.

Step 5: Toss and Finish

Return the grilled zucchini and halloumi to the mixing bowl (don’t forget the resting juices!). Add the blanched peas and the remaining dressing. Tear in fresh mint, save a few leaves whole for garnish, and gently toss to combine. Sprinkle with a last flurry of salt and pepper. Serve warm, or chill for later—both ways are irresistible.

How to Serve Grilled Zucchini, Halloumi, Pea Salad with Mint, Dijon and Lemon

Garnishes

Scatter extra fresh mint leaves over the top for a final hit of aroma, then add a pinch of flaky salt and a twist of black pepper. For a touch of crunch, sprinkle with toasted dukkah or pine nuts just before serving—these finishes transform the Grilled Zucchini, Halloumi, Pea Salad with Mint, Dijon and Lemon into a feast for both eyes and taste buds.

Side Dishes

This salad shines on its own, but makes a stunning partner to grilled chicken, lamb chops, or a bowl of creamy risotto. For a casual meal, serve it with crusty bread to mop up the tangy dressing, or as a lively side to pasta and hearty main dishes at your next barbecue.

Creative Ways to Present

For a party, layer the salad on a large platter, letting the halloumi shine. Try serving in individual bowls, topped with a tangle of pea shoots and a wedge of lemon, or pile onto bruschetta as an appetizer. The festive colors and textures of Grilled Zucchini, Halloumi, Pea Salad with Mint, Dijon and Lemon make it a guaranteed centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftovers of Grilled Zucchini, Halloumi, Pea Salad with Mint, Dijon and Lemon can be stored in an airtight container in the fridge for up to two days. The flavors continue to mingle beautifully, and the salad remains fresh and delicious even as it sits.

Freezing

Freezing isn’t recommended for this salad, as both zucchini and halloumi can become watery and lose their texture once thawed. If you want to prep ahead, grill the zucchini and halloumi in advance, and assemble the salad fresh when ready to serve.

Reheating

If you prefer the salad warm, simply bring it to room temperature or gently reheat the zucchini and halloumi in a skillet before tossing with peas, dressing, and mint. Avoid microwaving, as halloumi can become rubbery; a quick pan reheat preserves its lovely texture.

FAQs

Final Thoughts

This Grilled Zucchini, Halloumi, Pea Salad with Mint, Dijon and Lemon is one of those dishes guaranteed to spark joy at any table—warm or cold, shared with friends, or savored solo. Give it a try and let its summery brightness win you over. I can’t wait for you to fall in love with it as much as I have!

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