Grilled eggplant, lychee and feta salad

1. Wash and drain the salad. Wash, dry and cut the zucchini into slices. Cut the feta into cubes. Peel the lychees and remove the core. Squeeze the lemon juice.

2. Brush a baking sheet or oven grill with 1 tablespoon olive oil and turn on the oven. Cook the zucchini for a few seconds on each side.

3. Divide the salad among 4 plates and nicely arrange the zucchini, feta and lychees.

4. Combine the remaining oil with the lemon juice, salt and pepper. Sprinkle the salad dressing. Cut raisins and figs into small pieces and sprinkle on the salad. Serve immediately.

Photo credit: Sucré Salé