Sufra Dayma: Bean, Eggplant and Zucchini Salad By Moushira Abdel-Malek Serves 4-6 Ingredients: 500 gms cannellini beans (white beans) (boiled, rinsed, cooked and drained) 2 medium eggplants (cut lengthways into 5 mm slices) 3 large zucchini (same) 500 gms cherry tomatoes 1 onion (or) 4 spring onions (thinly sliced) 2 cloves garlic (crushed) 1/2 cup parsley leaves (coarsely chopped) 1/3 cup lemon juice 1 tbsp white vinegar (or) balsamic 1/3 cup extra virgin olive oil Salt + pepper + cumin Method: Brush zucchini and eggplant slices with olive oil. Grill on heated grill pan until brown grill marks appear on both sides. Cut tomatoes into quarters. Combine beans, zucchini, eggplant, tomato and onion in a large serving bowl. Combine oil, juice, vinegar, garlic and seasoning in a screw-top jar. Shake well and stir in salad with parsley leaves. Serve with crusty bread or as a side dish with grilled meat or poultry.