Hi everyone, I'm newby to this discussion forum but fall in love with it already.
I am happy to share my invented mediterranean Salad
1 can chickpeas drained and rinsed
1 can whole mushroom drained and rinsed
1/2 cup balsamic vinegar
Coulored capsicum one each colour cut spaghitti style.
Watercress or green mixed leaves
2 tbs evoo
Grilled red capsicum. Sliced lengthwise
Mix the chickpeas and mushroom and soak in balsamic vinegar, the longer the better.
In the serving bowl place the leaves at the bottom then sprinkle the coloured capsicum.
Meanwhile, grill eggplant and halloumi with evoo.
Pour the chickpeas and mushroom over the coloured capsicum.
Top up with grilled eggplant, red capsicu and halloumi.
Serve warm and enjoy.
N.B you can add lemon juice and salt to desire but I find that balsamic gives enough tanginess to it.