Grilled Lamb And Eggplant Salad

• 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

1. Preheat the grill to medium-high. Mix oil, lemon peel, garlic and oregano in a small bowl. Brush on lamb, eggplant and red pepper.
2. 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.
3. Toss lettuce, tomatoes, onion, lamb, eggplant, red pepper, halloumi and basil in a large bowl.
4. For the dressing, whisk oil, vinegar and syrup in a small bowl. Season to taste. Drizzle over salad and toss gently.

olive oil, lemon, clove garlic, oregano, eggplant, red pepper, halloumi cheese, cherry tomatoes, red onion, basil, dressing, olive oil, red wine vinegar, maple syrup

Taken from recipes-plus.com/api/v2.0/recipes/25772 (may not work)