Grilled Lamb And Eggplant Salad - cooking recipe

Ingredients

1/4 cup olive oil
1 None lemon, peel finely grated
1 clove garlic, crushed
1 tsp dried oregano
1 lb lamb leg steaks
1 medium eggplant, thickly sliced
1 small red pepper, seeded and quartered
4 oz halloumi cheese, sliced
1 head baby Romaine lettuce, leaves separated and torn
9 oz cherry tomatoes, halved
1 small red onion, thinly sliced
1/4 cup basil leaves
None None FOR THE DRESSING
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp maple syrup

Preparation

Preheat the grill to medium-high. Mix oil, lemon peel, garlic and oregano in a small bowl. Brush on lamb, eggplant and red pepper.
Grill lamb for 3-4 mins each side. Transfer to plate. Cover loosely with foil; let stand for 5 mins. Grill eggplant and pepper for 3-4 mins each side or until tender. Grill halloumi for 1 min each side. Cut lamb into thin slices. Cut eggplant, red pepper and halloumi into 1-inch cubes.
Toss lettuce, tomatoes, onion, lamb, eggplant, red pepper, halloumi and basil in a large bowl.
For the dressing, whisk oil, vinegar and syrup in a small bowl. Season to taste. Drizzle over salad and toss gently.