MEDITERRANEAN LEGUME SALAD

As I was looking for something refreshing, yet nutritious to serve on a hot September Florida Fall day, I came up with this creation. We liked it. Hope you will enjoy it too!


1 small can of chick peas
1 small can of lentils
a handful of cherry tomatoes
a couple of radishes
a couple of chopped carrots
the juice of one lemon
about 1/4 cup of EVOO
5/6 leaves of fresh mint - chopped
1/4 of a medium red onion -  finely chopped (or more if you prefer)
salt + pepper to flavor

Start by peeling, washing and then chopping the carrots in a food processor (alternatively, you may use a cheese grater to grate them).
Wash and cut the tomatoes in half.
Wash and chop radishes.
Empty the chick pea and lentil cans by draining excess liquid.
Place all these ingredients in a bowl.

Make dressing in a jar: juice of one lemon, EVOO, salt and pepper. Close lid and shake well. Add to salad. Sprinkle with chopped mint. Toss.

You can be creative and include chopped cucumbers, maybe some sultanas or even crumbs of Feta cheese.
Buon appetito!

EGGPLANT SALAD

This super easy to make salad is perfect to accompany grilled meats or can be a wonderful appetizer with a simple bruschetta / toasted bread.

INGREDIENTS:

4 large eggplants
1 big garlic clove
the juice of one lemon
EVOO
salt & pepper to taste
fresh chopped parsley
White wine vinegar

Start by washing well the eggplants. Dry them with a cloth or absorbent paper. Poke them with a fork all around, and place them on a baking sheet. Cook in a 400F oven for about 40 minutes or until the eggplants have become soft.

Remove them from the oven and let them cool down a bit.

Cut them open in two halves and carefully remove the strings of seeds that you may find inside. (It will be impossible to remove ALL seeds). Then, scoop out the pulp with a spoon into a bowl. Squeeze out excess water by placing them in a fine mesh strainer and pressing down with a spoon.

Place the pulp on a cutting board and finely slice with a knife, then transfer back to the serving bowl.
Dress the salad with salt and pepper to taste, freshly chopped parsley, EVOO, the juice of one lemon and a dash of white wine vinegar. Your salad is done!