Marinated Haloumi Salad - cooking recipe

Ingredients

1/4 cup vegetable or olive oil
1 tsp finely grated lemon peel
2 tbsp lemon juice
2 tsp dried oregano leaves
1 tsp red pepper flakes
3 oz haloumi, thickly sliced crosswise
1 medium eggplant, sliced
1 medium red pepper, seeded and thickly sliced
1 medium zucchini, thickly sliced diagonally
1 can (15 oz) cannellini beans, drained and rinsed
4 oz baby spinach leaves

Preparation

Combine the oil, lemon peel and juice, oregano and red pepper flakes in a glass or ceramic dish. Season with pepper.
Add the haloumi and vegetables and turn to coat. Cover with plastic wrap. Refrigerate for at least 2 hours to marinate, turning occasionally.
Heat a large grill pan on high heat. Drain the vegetables and haloumi, reserving the marinade. Spray the eggplant, peppers and zucchini with oil. Grill, in batches, for 2-3 mins or until browned and just tender.
Transfer the vegetables to a large heatproof bowl. Add the beans and spinach and toss to combine. Grill haloumi for 1-2 mins each side or until golden brown and starting to soften. Add to the vegetable mixture.
Divide the salad among shallow serving bowls. Serve drizzled with the reserved marinade.