Grilled Haloumi And Warm Vegetable Salad - cooking recipe

Ingredients

1/4 cup olive oil
2 None pita breads, sliced on an angle
12 oz asparagus, woody ends snapped off
7 oz cremini mushrooms
8 oz cherry tomatoes
1 lb haloumi cheese, sliced
1 tsp red pepper flakes
2 tbsp fresh oregano leaves
3 cloves garlic, thinly sliced
1 head Romaine lettuce, leaves separated
2 tbsp extra virgin olive oil
1 tbsp lemon juice

Preparation

Heat a little oil in a grill pan on medium-high heat. Cook pita in batches, until browned on both sides. Remove from pan and keep warm.
Drizzle asparagus, mushrooms and tomatoes with oil and place in grill pan. Sprinkle with salt and pepper and cook until browned on both sides and just tender. Transfer to a plate; cover to keep warm.
Place the haloumi in the pan. Drizzle with a little more oil and sprinkle with red pepper flakes, oregano and garlic. Cook for 1 min each side or until browned.
Arrange lettuce, asparagus, mushrooms, tomatoes and haloumi on a platter or serving plates. Whisk extra virgin olive oil, lemon juice and salt and pepper to taste in a small bowl. Drizzle over salad. Serve with pita bread.