Marinated Haloumi Salad

• 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

1. Combine the oil, lemon peel and juice, oregano and red pepper flakes in a glass or ceramic dish. Season with pepper.
2. Add the haloumi and vegetables and turn to coat. Cover with plastic wrap. Refrigerate for at least 2 hours to marinate, turning occasionally.
3. 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.
4. 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.
5. Divide the salad among shallow serving bowls. Serve drizzled with the reserved marinade.

vegetable, lemon peel, lemon juice, oregano, red pepper, crosswise, eggplant, red pepper, zucchini, cannellini beans, baby spinach

Taken from recipes-plus.com/api/v2.0/recipes/32147 (may not work)