Grilled Zucchini, Halloumi, Sweet Pea salad with Mint, Dijon and Lemon
This special salad is worthy of an occasion. Grilled Zucchini, halloumi, sweet little peas make best friends. It is partly BBQ'd with all of the flavours of mint lemon and dijon it's fresh and summery
Ingredients
- 40 ml olive oil 2-3 Tblsp
- 40 ml lemon 2 Tblsp
- 20 gm dijon 2 Tblsp
- 1/2 tsp salt flakes
- 4 grinds black pepper, fresh
- 700 gm Zucchini 3-4 (large)
- 250 gm Peas, baby
- 200 gm Halloumi (or more if you love it)
- 1 bunch mint
Instructions
This salad can be eaten warm, or cold. It can be cooked on a BBQ or a stove top grill pan or just a frypan. It's up to you. It's integrity lies in the fresh bite of zucchini and the zesty dressing. (What that means is don't overcook the zucchini)
Salad Dressing
- Use a small bowl to mix the olive oil, lemon juice and dijon with a few grinds of black pepper and a sprinkling of sea salt. Stir well and set aside
Grilled Bits
- Cut the zucchini into large rounds. Cut the halloumi into equally large pieces. Put them into a large bowl. Add about 1/2 to 3/4 of the dressing and toss through the vegetables.
- Shake off any excess dressing before putting the zucchinis and halloumi on the grill to cook briefly. Keep the leftover dressing and the bowl to put the vegetables back into. WWhen cooking both zucchini and halloumi on a grill plate, let both sit on the grill long enough to get lines on them and they will stick less when you go to turn them over. After both sides of the zucchini are grill marked, they should be about 1/2 cooked through. This is perfect. The halloumi will take a little less time. Don't let it char too much. Toss both back into the leftover dressing.
- Meanwhile, leave the peas to defrost before tossing into some boiling salted water. As the water just starts to boil drain the peas and run them under cold water. Baby peas only need a brief dunk! Drain well
- Pour the peas into the bowl with the zucchini and halloumi and add the extra dressing. Toss well. Add some salt and pepper and chopped and whole mint leaves. Serve
Notes
This salad is quite simple but great to go with any grilled meats, a side for a pasta dish or a meal that is rich and creamy.
It has no salad greens in it but you could add rocket or possibly spinach. I like it just as it is. It is very lovely however with some finely sliced green onion ( green part only)
It can be doubled to make a large bowl or just double the dressing to make extra to pass around.
ADD DUKKAH for extra crunch and spice. Just sprinkle over a couple of tablespoons before serving
Pardon?. You'd like meat in that salad....you could add chunks of BBQ'd chorizo ( cut like the zucchini, slices of salami grilled, or grilled or fried bacon bits,