Salad paninis

Recipe from: 2 july 2010

Ingredients 10
Servings 2
Time 10 mins

Ingredients

  • 1
    packet olive mini paninis
  • 1
    pack mixed salad leaves
  • 2
    tomatoes (sliced thinly)
  • 1
    english cucumber
  • Slices of avacado (squirt lightly with lemon juice to prevent discolouration)
  • Marinated olives
  • 1
    onion slices into rings
  • 1
    block danish feta cheese
  • Mixed seeds or dukka
  • A good quality infused olive oil
 

Method

20 mins
 
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).

For more of Slices of Kiwi's recipes click here...

 
 

Read more on: sauté
 

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