A vibrant Mediterranean-inspired salad made with golden grilled halloumi, tender zucchini, fluffy quinoa, fresh mint, and pine nuts—all tossed in a zesty lemon herb dressing. Light yet hearty, this dish is packed with texture, color, and refreshing flavor, making it perfect as a main course or a side.

Why You’ll Love This Recipe

This Grilled Halloumi & Zucchini Quinoa Salad is the ideal balance of savory, fresh, and tangy. The halloumi brings a unique salty richness that crisps beautifully on the grill, while zucchini adds a touch of smokiness and softness. Quinoa provides a satisfying base, and the lemony herb dressing ties everything together with brightness. It’s naturally vegetarian, high in protein, and ready in under 30 minutes—great for meal prep, light lunches, or al fresco dining.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Salad Ingredients:

• 200g halloumi cheese, sliced into cubes or strips
• 2 medium zucchinis, sliced into half-moons
• 1 tablespoon olive oil (for grilling)
• 1 cup cooked quinoa (any color)
• 2 tablespoons toasted pine nuts
• 1/4 cup fresh mint leaves
• Salt and pepper to taste

For the dressing:

• 3 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• 1 clove garlic, finely minced
• 1 tablespoon chopped fresh parsley
• Salt and black pepper to taste

Directions

1. Heat a non-stick grill pan or skillet over medium heat. Brush the halloumi and zucchini lightly with olive oil.
2. Grill the halloumi for 1–2 minutes per side until golden and lightly crisped. Remove and set aside.
3. Grill the zucchini for 2–3 minutes until tender and charred. Let cool slightly.
4. In a large salad bowl, combine the cooked quinoa, grilled zucchini, grilled halloumi, and toasted pine nuts.
5. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, parsley, salt, and pepper to make the dressing.
6. Pour the dressing over the quinoa mixture and toss gently until everything is well coated.
7. Garnish with fresh mint leaves. Serve slightly warm or at room temperature.

Servings and timing

Servings: 2–3 as a main, 4 as a side
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

• Add More Veggies: Include grilled bell peppers, cherry tomatoes, or eggplant for added color and nutrition.
• Make it Vegan: Replace halloumi with grilled tofu or omit entirely and boost protein with chickpeas.
• Add Grains: Substitute quinoa with couscous, farro, or bulgur for different textures.
• Nut-Free Option: Omit pine nuts or replace with sunflower seeds for crunch without allergens.
• Herb Swap: Use basil, dill, or cilantro instead of mint for a different flavor profile.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best served at room temperature. If reheating, do so gently in a skillet over low heat to avoid drying out the halloumi. Avoid microwaving as it may alter the cheese’s texture.

FAQs

Can I make this salad ahead of time?

Yes. Grill the halloumi and vegetables in advance, and store separately. Assemble and dress just before serving.

What type of quinoa should I use?

Any color—white, red, or tri-color—will work. Make sure it’s fully cooked and cooled slightly before mixing.

Is there a substitute for pine nuts?

Yes, try chopped almonds, walnuts, or pumpkin seeds for a similar crunch.

Can I use a different cheese?

Yes, but halloumi is ideal for grilling. You may also try paneer or firm feta, but they won’t brown the same way.

Do I have to grill the zucchini?

Grilling adds flavor, but you can also roast or pan-sear it if preferred.

What does halloumi taste like?

It’s a firm, salty cheese with a high melting point, which allows it to be grilled or fried without melting.

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended for the best flavor, but bottled can be used in a pinch.

How do I toast pine nuts?

Toast them in a dry skillet over medium heat for 2–3 minutes, stirring frequently until golden.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free. Just ensure there’s no cross-contamination.

Can I serve this cold?

Yes, though it’s best at room temperature or slightly warm to enjoy the flavor and texture of the grilled halloumi.

Conclusion

Grilled Halloumi & Zucchini Quinoa Salad is a fresh and satisfying dish that’s both nutritious and full of bold Mediterranean flavors. With the perfect balance of textures and a bright lemon-herb dressing, it’s a versatile recipe you’ll return to time and time again. Whether served as a light lunch, hearty side, or centerpiece of a vegetarian meal, this salad is always a winning choice.

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