Slice the paninis in half and trim them to make a neat rectangle.
Run a clove of garlic over the bread spread some garlic butter and toast until nicley browned.
Layer with the lettuce leaves, tomatoe, cucumber, avo and olives.
Brown the onion rings in a hot pan with a touch of olive oil before layering on the panini.
Using a sharp knife slice the feta cheese to fit the top of the salad.
Sprinkle on your choice of herbs and seeds.
Just before serving drizzle on the olive oil.Variations:
For the base you can use toasted pitas, roghni naan or even cracker bread.
Be creative and use any variety of salad variations that suit your fancy.To marinate olives:
Remove the pits and marinate with a generous quantity of olive oil, fresh slices garlic and fresh thyme.
Store in a sterilised bottle and use as required (or you can just buy it from your local deli)Ramadhaan Ideas:
Do all the slicing and chopping before hand and assemble just before iftaar for a healthier alternative to all the frys.
You can also serve as a meal by combining with grilled fish or chicken fillets.
Toast a pita top with a dollop of thick greek youghurt and cucumbers.
Finish of with lots of sliced dates, almonds and a drizzle of honey (this can be especially cooling after fasting).
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