Description
A vibrant Mediterranean salad featuring charred zucchini, salty halloumi, and a tangy tahini-mint dressing. Fresh, protein-rich, and perfect for warm-weather meals.
Ingredients
2 medium zucchinis, sliced
1 cup crumbled halloumi
2 tbsp olive oil
1/4 cup tahini
2 tbsp lemon juice
1 tbsp chopped fresh mint
1 clove garlic, minced
Pinch of salt and pepper
Optional: cherry tomatoes, cucumber slices
1 tbsp honey or agave syrup (for balance)
4 sprigs fresh mint for garnish
Instructions
Preheat grill or grill pan to medium-high heat
Toss zucchini slices in olive oil, salt, and pepper. Grill for 3-4 minutes per side until charred
Pan-sear halloumi in a skillet over medium heat for 2-3 minutes per side until golden
In a small bowl, whisk tahini, lemon juice, minced garlic, and 1 tbsp water until smooth
Add chopped mint and adjust seasoning
Arrange grilled zucchini on a platter, top with halloumi, and drizzle with tahini dressing
Garnish with mint sprigs and optional cherry tomatoes
Notes
For a vegan version, use firm plant-based “halloumi” alternative
Store leftovers in an airtight container for up to 24 hours
Add chickpeas or quinoa for extra protein