1.Heat an oiled grill plate; cook bread in batches, until browned on both sides.
2.Brush asparagus, mushrooms and tomatoes with oil; place on same heated, oiled grill plate. Sprinkle vegetables with salt and pepper, cook until browned on both sides and just tender. Transfer to a platter; cover to keep warm.
3.Place the haloumi on same grill plate, drizzle with a little more of the oil; sprinkle with chilli flakes, oregano and garlic. Cook about 1 minute each side or until browned.
4.Arrange cos, asparagus, mushrooms, tomatoes and haloumi on a platter or serving plates. Combine oil, juice and salt and pepper to taste in a small screw-top jar; shake well. Drizzle over salad. Serve with turkish bread.