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

This Grilled Zucchini, Halloumi, Pea Salad with Mint, Dijon and Lemon is your new summer obsession! It’s bursting with vibrant colors, smoky halloumi, crisp-tender zucchini, and sweet pops of baby peas—all draped in a zippy lemon Dijon dressing and finished with a confetti of fresh mint. Super fresh, wildly flavorful, and ridiculously easy, this is a salad that shines as a main or side any day of the week.

Ingredients You’ll Need

You won’t believe how just a handful of humble ingredients can make the Grilled Zucchini, Halloumi, Pea Salad with Mint, Dijon and Lemon taste so vibrant. Each one brings a little something special—freshness, crunch, salt, sweetness, or zing. Here’s what makes this dish sing!

• Zucchini: Choose plump, firm zucchini for the best flavor and texture, and slice them into thick rounds so they don’t turn mushy on the grill.
• Halloumi: Grilling transforms this salty cheese into golden, crispy-edged perfection with a lovely squeaky bite that plays so well with the veggies.
• Baby Peas: Sweet, delicate, and quick-cooking—use fresh if you can, or frozen for ease, just don’t overcook them!
• Mint: Fresh mint lifts everything, adding a cool herbal note that makes the salad taste downright summery.
• Olive Oil: Good extra-virgin brings body and fruity flavor to the dressing and can withstand a little grilling action.
• Lemon Juice: Freshly squeezed is a must for that sparkly acidity—bottled just won’t do here.
• Dijon Mustard: Adds a gentle kick and helps emulsify the dressing for velvety richness.
• Sea Salt Flakes & Freshly Ground Black Pepper: Essential for seasoning every layer and bringing all the flavors together.

Variations

The beauty of this Grilled Zucchini, Halloumi, Pea Salad with Mint, Dijon and Lemon is how easy it is to make your own. Got different veggies, need this vegan, or want a protein boost? Go for it! This recipe is your canvas—paint away with flavor.

• Add Crunchy Dukkah: Sprinkle 1–2 tablespoons of dukkah over the salad just before serving for an addictive nutty crunch and subtle spice.
• Make It Meatier: Add slices of grilled chorizo, crisped bacon bits, or charred salami for an omnivore twist that layers in extra savoriness.
• Leafy Greens Twist: Toss in some fresh rocket (arugula) or baby spinach for a more traditional green salad vibe and extra freshness.
• All-Vegan Option: Swap halloumi for thick slabs of marinated and grilled extra-firm tofu for a plant-based salad, or use a vegan halloumi alternative.

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

Step 1: Whip Up The Lemon Dijon Dressing

In a small bowl, whisk together your olive oil, freshly squeezed lemon juice, Dijon, a generous pinch of salt flakes, and several grinds of black pepper. This punchy little dressing is going to tie the whole Grilled Zucchini, Halloumi, Pea Salad with Mint, Dijon and Lemon together, so set it aside and let the flavors meld.

Step 2: Prep and Marinate the Veggies & Cheese

Slice your zucchini into hearty rounds and cut the halloumi into thick, generous chunks or planks. Place both in a large bowl and pour over about three-quarters of the dressing, tossing gently to make sure everything is evenly coated with flavor. Save the rest of the dressing for later magic!

Step 3: Grill to Golden Deliciousness

Heat your grill, grill pan, or trusty frypan until it’s nice and hot. Shake off excess dressing from the zucchini and halloumi as you lay them down (this reduces flare-ups, too). Let them cook undisturbed long enough for deep sear marks to form—this not only means flavor but also makes flipping easier! The zucchini should be just charred but still a little firm, and the halloumi golden and toothsome. Work in batches if you need to.

Step 4: Blanch Your Peas (It’s Super Fast!)

While the grilling is going on, bring a small saucepan of salted water to the boil. Add your baby peas (if using frozen, let them thaw first for a minute or two). As soon as the peas come to a gentle boil, drain immediately and cool them under cold running water. This keeps their color and snap—don’t let them go mushy!

Step 5: Assemble and Finish With Fresh Mint

Pop the grilled zucchini and halloumi back in their bowl, add the vibrant peas, toss through the reserved dressing, and shower the salad with plenty of chopped and whole mint leaves. Taste for salt and pepper, give everything a gentle toss, and you’re ready to serve your Grilled Zucchini, Halloumi, Pea Salad with Mint, Dijon and Lemon. Gorgeous, isn’t it?

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

Garnishes

Finish your Grilled Zucchini, Halloumi, Pea Salad with Mint, Dijon and Lemon with a flourish of extra mint leaves and a scattering of flaky sea salt. For ultimate texture, you could also sprinkle over some dukkah or toasted pine nuts—both add a fantastic crunch and take the presentation up a notch!

Side Dishes

This salad pairs beautifully with just about any summer spread—grilled meats, buttery garlic bread, roasted potatoes, or simple pasta dishes all work a charm. It also makes a hearty meatless main when served with some lemony couscous or a crusty baguette to mop up that zesty dressing.

Creative Ways to Present

Try layering the Grilled Zucchini, Halloumi, Pea Salad with Mint, Dijon and Lemon on a wide platter, letting the colors shine through, or serve in individual bowls for an elegant starter. For parties, skewer cubes of grilled halloumi and zucchini with fresh peas and mint for delightful little handheld bites.

Make Ahead and Storage

Storing Leftovers

Pop any leftover salad into an airtight container in the fridge—the flavors actually deepen as they mingle overnight. It will keep happily for up to 2 days, though the halloumi is always at its best within 24 hours for maximum chewiness!

Freezing

Freezing isn’t recommended for the Grilled Zucchini, Halloumi, Pea Salad with Mint, Dijon and Lemon, as the fresh veggies and cheese can lose their lovely textures once thawed. It’s really best enjoyed fresh, or from the fridge soon after making.

Reheating

If you prefer your salad warm, gently reheat leftovers in a skillet over low heat until just heated through. Halloumi will soften again, but avoid microwaving as it can go rubbery—pan-heating is the way to go!

FAQs

Final Thoughts

I hope you love making—and devouring—this Grilled Zucchini, Halloumi, Pea Salad with Mint, Dijon and Lemon as much as I do. It’s sunshine on a plate, easy to make your own, and a total crowd-pleaser whether you serve it warm or cool. Give it a whirl, and don’t be surprised if it becomes a regular star at your table!

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