Cut the zucchini lengthwise in thin slices with a mandoline or cheese shaver.
Heat the cast iron grill pan on high heat.
Use a silicone brush to oil the zucchini slices.
Grill them with their full length touching the grill pan (so in several batches, don't crowd them) and by turning each slice over 3 times to create a nice # grill mark.
Put each batch that's ready on a plate with a paper towel and grind some salt over them directly when they come out of the pan.
Broccoli and haricots
Trim the greens if needed and cook them for 5 minutes.
Beurre Noisette
Make beurre noisette by heating the butter in a sauce pan while continuously stirring.
Keep stirring until te butter starts to foam and eventually turns light golden brown. You will want to take the butter off the heat when the colour is like caramel fudge.
Add some fresh thyme and tarragon leaves and put the butter in a sauce jug, leaving any black residue in the pan.
Haloumi
Heat the cast iron grill again.
Brush some olive oil on the haloumi steaks and grill them, turning each slice over 3 times to create a nice # grill mark.
Tapenade
Put all the ingredients for the tapenade except for the lemon in a hand blender. Coarsely grind them and add some lemon juice to taste. Season some more with salt and pepper if needed.
Serving
Serve by dividing the haricots over 4 plates, put 4 broccoli florets on the side of the plate. Put the steaks in the middle and put some tapenade on it. Roll up the zucchini slices and divide over the plates. Pour some beurre noisette over the dish and put the sauce jug on the table.