Salad paninis

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…