Grilled Zucchini, Halloumi, Pea salad with Mint, Dijon and Lemon

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

1. 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

1. 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.
2. 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.
3. 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
4. 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