For the grilled halloumi on lettuce, cut the halloumi into rectangular slices about 1 cm thick and fry with a little oil in a pan on both sides.
Tear the iceberg lettuce into bite-sized pieces and cut the remaining vegetables, mix in a salad bowl.
For the salad dressing, combine olive oil, vinegar and a pinch of sugar, add salt and pepper. Pour the dressing over the salad and mix.
Once the halloumi has turned a light brown color, remove from the pan and place on top of the salad. Serve the grilled halloumi on lettuce leaves.