Mains

Professional Mains

SAVOURY-BREAD-BUTTER-PUDDING-4-copy

Savoury bread and butter pudding

What you’ll need... 6 slices stale bread, quartered 4 pieces bacon Half cup Fragata Pitted Green Olives 100g spinach roughly chopped 100g grated cheese 8 eggs 250ml milk 250g yogurt, plain Salt & Pepper 1 tablespoon Dijon mustard   Method:
  1. Preheat oven to 350 degrees
  2. Grease baking dish
  3. Scatter bread around medium sized oven proof dish
  4. Intersperse bacon, tomato, olives and greens amongst bread
  5. Whisk eggs, yogurt, milk, cheese, Dijon, and salt and pepper together and pour everything over the bread, making sure everything gets covered.
  6. Bake for 30-40 minutes until golden
Tomato, Mozzarella, Pesto and Caperberry Tart

Tomato, Mozzarella, Pesto & Caperberry Tart

What you'll need...cutout-Caperberries 1 x Ready Rolled Puff Pastry (you can make your own but it’s much quicker and easier to use ready rolled) 3 x tbsp pesto (red or green) 1 x large whole vine tomato sliced into thin slices 150-200g mozzarella cheese sliced into thin slices 2-3 Fragata Caperberries sliced into halves 1 beaten egg to glaze A few leaves of basil to garnish Method: Unroll the puff pastry sheet onto a baking tray. Spread the pesto evenly leaving a border for the pastry to rise. Brush border with beaten egg. Slice tomatoes and mozzarella into thin slices and place evenly onto the pastry making sure you have good coverage, avoiding the pastry border. Slice Caperberries in half and scatter. Bake for 20 mins at 200 degrees or gas mark 7 until borders have risen and golden. Scatter with torn Basil to garnish and serve.
Chorizo and Olive Pasta Bake

Chorizo & Olive Pasta Bake

What you'll need...cutout-pitted-black-olives 400g pasta 2 tbsp olive oil 2 crushed garlic cloves 1 tsp paprika and 1 tsp thyme 400g can chopped tomatoes 150g thinly sliced chorizo sausage 100g Fragata black pitted olives 100g grated cheddar cheese Method: 1. Preheat the oven to 200C, and put a pan of water on the boil for the pasta. 2. Heat the oil in a separate pan, add the garlic and chorizo and cook until the garlic has browned. 3. Add the chopped tomatoes, paprika, olives and thyme, allow to simmer for 10-12 minutes, stirring regularly. 4. While the sauce is simmering, add pasta to the boiling water. 5. When the pasta has been drained, put it back into the pan and pour over the sauce mixture. Stir until the ingredients are well distributed, and then transfer into an oven proof dish. 6. Sprinkle grated cheese on top, and put into the oven for 15-20 minutes until the cheese is golden and bubbly.
Pizza

Healthy green olive & feta pizza

What you’ll need… cutout-ROSEMARY-GARLIC-&-CHILLIcutout-LEMON-&-GARLIC 1 pizza base 100ml passata 20g of Rocket 10 sun dried tomatoes in oil, drained and sliced Fragata Pitted Halkidiki and Kalamata olives – rosemary, garlic and chilli Fragata Pitted Halkidiki olives – lemon and garlic 100g Feta cheese Method… 1. Pre heat the oven, fan 180c/ conventional 200c/ gas 6. 2. Cover the pizza base with the passata, leaving an inch around the edge if you want a crust. 3. Using as many olives as you desire (we think the more the better!) place onto the pizza base 4. Cut the feta into small squares and dot around on the pizza 5. Just as before with the olives and feta, place the sun dried tomatoes on the pizza 6. Place the pizza into the oven for 15 minutes 7. Shred the rocket, sprinkle over the pizza and enjoy!
PESTO AND OLIVE CRUSHED FISH

Pesto & olive crusted fish

What you’ll need…cutout-pitted-green-olives 2 tbsp red pesto finely grated zest 1 lemon 10 Fragata pitted green olives, roughly chopped 85g fresh breadcrumbs 4 white fish fillets, such as cod or haddock Method... 1. Heat oven to 200C/fan 180C/gas 6. Mix the red pesto, lemon zest and olives together, then stir in the breadcrumbs. 2. Lay the fish fillets on a baking tray, skinside down, then press the crumbs over the surface of each piece. Bake in the oven for 10-12 mins until the fish is cooked through and the crust is crisp and brown.
Mediterranean Pie

Tuna & Mediterranean vegetable pie

What you’ll need...cutout-pitted-green-olivescutoutPIMIENTO-PIQUILLO-PEPPERS 1 onion 1 small jar of Fragata pimiento piquillo peppers 2 tins of tuna in spring water 2 tablespoons of Fragata pitted green olives 4 vine tomatoes Pinch of salt Pinch of pepper Oregano Ready-made shortcrust pastry Ready-made puff pastry Method: 1. Heat a splash of olive oil in a medium pan 2. Chop the onion coarsely and add to the pan. Whilst the onions soften, chop the tomatoes into quarters, then add to the pan to soften 3. Slice the peppers and add to the pan 4. Add a sprinkling of oregano seasoning and a pinch of salt and pepper, and leave ingredients to simmer for a few minutes 5. Drain the tuna and add to pan 6. Throw in the olives and leave the ingredients to simmer again for 15-20 minutes 7. Line the tin base with the shortcrust pastry, and then pre cook on a high heat for 10 minutes 8. Once the filling is ready, add into the tin and then close the pie by adding the puff pastry on top 9. Cook in the oven at 200’ for 25 minutes, or until the pastry is golden brown
PAN ROASTED CHICKEN

Pan roasted chicken with olives

What you’ll need…garlic-cloves 6 tablespoons olive oillemon-stuffed-olives 2 lemons. 1 thinly sliced, 1 juiced 4 Fragata garlic cloves, minced 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 3/4 pound trimmed green beans 8 lemon stuffed Fragata olives 8 small red potatoes, quartered 4 chicken thighs with skin Couple sprigs thyme Method… 1. Pre heat oven to 230°C/Gas mark 8. Coat a large baking dish or cast-iron skillet with 1 tablespoon of olive oil. 2. Arrange the lemon slices in a single layer in the bottom of the dish or skillet. 3. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper. Add the green beans and olives and toss to coat. 4. Using a slotted spoon or tongs, remove the green beans and olives and arrange them on top of the lemon slices. 5. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans and olives. 6. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. 7. Pour any of the remaining olive oil mixture over the chicken. 8. Roast for 50 minutes. 9. Remove the chicken from the dish or skillet and place the beans, olives and potatoes back in oven for 10 minutes more (or until the potatoes are tender). 10.Place a chicken thigh on each of 4 serving plates, and divide the green beans,olives and potatoes equally. Serve warm and enjoy!
LENTIL & NUT ROAST

Lentil & cashew nut roast

What you’ll need...garlic-cloves 75g Fragata pimiento piquillo peppers, finely chopped 200g red split lentilscutoutPIMIENTO-PIQUILLO-PEPPERS 450ml vegetable stock1 bay leaf 100g unsalted cashew nuts 1½ tbsp olive oil1 large onion, finely chopped 1 large or 2 small leeks, trimmed and finely chopped 100g mushrooms, finely chopped 1 Fragata garlic clove, crushed 1 tbsp lemon juice 75g vegan cheese 100g wholemeal breadcrumbs 3 tbsp chopped fresh parsley 1 tbsp ready ground flax seeds mixed with water until a binding, egg like texture Method... 1. Rinse the lentils in a sieve under cold running water. Drain, then tip into a saucepan. Add the stock and bay leaf, and bring to the boil. 2. Reduce the heat to a gentle simmer, then cover and cook for 15 minutes until the lentils are soft and pulpy, and the stock has been absorbed. Stir once or twice to prevent the lentils sticking. Discard the bay leaf. 3. While the lentils are cooking, put the cashew nuts in a non-stick frying pan and toast over a moderate heat until lightly browned, stirring frequently. Set aside to cool, then roughly chop. 4. Preheat the oven to 190°C/gas 5. Line the bottom of a 1.4 litre loaf tin with a piece of greaseproof paper. 5. Add the oil to the frying pan and cook the onion over a moderate heat for 5 minutes. Add the leeks, Fragata pimiento piquillo peppers, mushrooms and garlic to the pan and cook for a further 5 minutes, stirring occasionally, until tender. Stir in the lemon juice. 6. Tip the lentils and vegetables into a mixing bowl. Stir in the breadcrumbs, cashew nuts and 2 tbsp of the parsley, followed by the grated cheese and flax seeds. Season to taste, then spoon into the loaf tin. Level the top and cover with a piece of lightly oiled foil. 7. Bake the loaf for 30 minutes, then remove the foil and bake for a further 30 minutes or until a skewer inserted into the centre comes out clean. 8.Remove from the oven and leave to cool while set in the tin. After 10 minutes, turn out and cut into thick slices.
STEAK

Steak & green olive tapenade

What you’ll need...cutout-pitted-green-olivesgarlic-clovescutout-capers 60g pitted green Fragata olives 1 crushed Fragata garlic clove 4 beef fillet steaks 1/2 cup flat leaf parsley 2 tsp baby salted Fragata capers, rinsed and drained 2 tsp lemon juice 1tbsp extra virgin olive oil Method... 1. Place olives, parsley, capers, lemon juice and olive oil in a food processor and process to a coarse paste. Season with freshly ground black pepper. 2. Heat a chargrill pan on high heat. Brush steaks with olive oil. Season wit sea salt and black pepper. Cook steaks for 2-3 minutes on each side for medium. Remove and cover loosely with foil and rest for 5 minutes. 3. To serve place rested steaks on a serving plate and top with tapenade.
NOUVEAU NICOISE

Nouveau Niçoise with Mediterranean olives

What you’ll needHalkidiki and Kalamata olives with sundried tomato, peppers and garlic 12 Fragata pitted halkidiki and kalamata olives with sundried tomato, peppers and garlic 8 oz green beans, trimmed and halved 8 small potatoes 2 eggs 1/4 cup minced shallots 1/4 cup red wine vinegar 2 tbsp dijon mustard 1/4 tsp salt 1/4 tsp freshly ground pepper 3 tbs extra virgin olive oil 6 cups mixed salad greens 2 6 oz cans chunk light tuna, drained Method 1. Add the green beans to a saucepan of boiling water and cook for 1 - 2 minutes until tender and bright green. Using a slotted spoon, transfer the beans to a colander, rinse under cold water and set aside in a large bowl. 2. Carefully place the potatoes and eggs into the boiling water. Cook the eggs for approximately 12 minutes until hard. Using a slotted spoon, transfer the eggs to the colander, rinse under cold water until cool and set aside. 3. Continue cooking the potatoes until fork-tender. Drain the potatoes and rinse under cold water until cool enough to handle. 4. Combine the shallots, vinegar, mustard, salt and pepper in a small bowl. Slowly whisk in oil. 5. Cut the potatoes into quarters or eighths, depending on their size and add to the bowl with the beans. 6. Add greens, tuna and the dressing to the bowl and toss well. 7. Peel the eggs and cut into wedges. 8. Divide the salad among 4 plates. Top with egg wedges and olives. Serve immediately.
PRAWN & CHORIZO

Prawn, tomato & olive linguine

What you'll need...garlic-cloves 2 tsp fennel seeds, slightly crushed 150g spicy chorizo 2 sprigs fresh rosemary 4 Fragata garlic cloves 1 large red pepper Olive oil 2 x 400g tins of chopped tomatoes 1 glass cabernet sauvignon 1 tbsp harissa paste (or tomato purée if you don’t like it too hot) 2 tsp dried oregano 300g linguine pasta 225g sustainably caught peeled prawns (preferably raw but cooked will work too) small handful fresh flat leaf parsley, to serve salt and freshly ground black pepper Method... 1. Put a large sauté pan on a medium heat (with no oil). 2. Lightly crush the fennel seeds and tip into the pan. Cook for a minute or two, tossing them from time to time. 3. Slice the chorizo down the side, peel, cut into chunks and discard the casing. 4. Finely chop the rosemary leaves, garlic and piri peppers. 5. Add everything to the fennel with a little drizzle of oil and cook for 1–2 minutes, stirring throughout. 6. Add the tomatoes, wine, harissa paste and oregano. Increase the heat and cook on the boil for approximately 15 minutes until the sauce becomes thick. Stir every so often to prevent sticking. 7. Cook the linguine in a large pan according to the packet instructions until al dente. 8. Add the prawns to the sauce and cook for a further 4 - 5 minutes. If using pre-cooked prawns, they will take a little less time. 9. Drain the cooked pasta well and return it to the pan, adding a good drizzle of oil and some salt and pepper. Pop the lid on to keep warm. 10. Tip the sauce into the pasta, stir well and scatter with chopped parsley. 11. Serve.
Parma ham and olive stuffing meatballs

Parma ham & olive stuffing meatballs

What you'll need...cutout-pitted-green-olives 340g green pitted Fragata olives 6 tbsp sugar 200 ml water 30g butter, lard or dripping or 2 tbsp olive oil 6 shallots, finely chopped 4 cloves garlic, chopped 1 small bunch of sage, finely chopped 6 sprigs of thyme, leaves picked Salt and freshly ground black pepper 500g quality pork sausage meat 400g rashers of smoked streaky bacon, pulsed to a mince in a processor or finely chopped 200g fresh white breadcrumbs, (made from crustless white bread whizzed in a processor) 4 tbsp walnuts, lightly crushed finely grated zest of 1 lemon 16 large slices prosciutto, or parma ham Vegetable oil, for dabbing Method: 1. Put the olives and the sugar in a small saucepan. Add in the water and stir, then heat until bubbling gently and stir again until the sugar has dissolved. 2. Turn off the heat and leave to go cold. The olives should have softened and deflated slightly. 3. Heat the butter in a frying pan. Add in shallots and garlic, and fry gently until the shallots have softened but not coloured. Remove from heat. 4. Mix in the sage and thyme, and season with salt and freshly ground pepper. 5. Mix in the sausage meat, minced bacon, breadcrumbs, walnuts and lemon zest. Use your fingers and make sure everything is well mixed together. 6. Drain away the syrup from the olives then stir into the stuffing mix. 7. Shape the stuffing into 8 balls - each the size of a large golf ball. 8. Wrap each in 2 slices of prosciutto. Cover with cling film and put in the fridge to firm up, ideally overnight. 9. Dab them all over with a little oil and roast for 30 minutes at 200, until crisped and cooked through.
SALMON CAPER YOGHURT SAUCEa

Seared Salmon and Caper Sauce

What you’ll need... capers-small
  • 1/2 small cucumber (not peeled)
  • 100g non-fat Greek yoghurt
  • 1 tbsp Fragata Capers
  • 1 tbsp fresh or dried oregano
  • 1 small onion
  • Pinch of salt
  • Ground black pepper (to taste)
  • 4 4oz salmon filets
  • 1 tsp paprika
  • 2 tsp olive oil
Method:
  1. Grate the cucumber and onion
  2. Place in a bowl with the yogurt, capers oregano salt and pepper and mix
  3. Chill in the fridge while preparing the salmon
  4. Sprinkle the salmon with the paprika
  5. Place the olive oil in a large skillet over high heat
  6. When the oil is hot add the salmon skin side down
  7. Cook for about 5 minutes and turn over
  8. Cook for another 5 – 6 minutes
  9. Layer the caper sauce over the salmon and serve.
STUFFED SPANISH CHICKEN 2a

Stuffed Spanish Chicken

What you’ll need...cutout-Garlic-Clovespitted-green-olives-jar
  • 2 tbsp Fragata pitted green olives
  • 2 tbsp sundried tomatoes
  • 1 Fragata garlic clove, crushed
  • 1⁄2 tsp dried mixed herbs
  • 200g full-fat soft cheese
  • 4 plump boneless, skinless chicken breasts
  • 4 ripe tomatoes
  • Salt and pepper to season
  • olive oil, for drizzling
Method
  1. Heat oven to 220C/fan 200C/gas 7
  2. Chop the olives and sundried tomatoes
  3. Mix the olives, sundried tomatoes, garlic and almost all the herbs into the cheese
  4. Season to taste
  5. Cut a slit along the side of each chicken breast, then use your knife to open it out into a pocket
  6. Stuff each breast with a quarter of the cheese mix, then press to close
  7. Lift onto a greased baking tray
  8. Season the top of the chicken
  9. Slice the 4 tomatoes
  10. Overlap tomato slices over the top of each piece of chicken
  11. Season, then scatter with the remaining herbs
  12. Drizzle with olive oil
  13. Roast for 20 mins until the chicken is golden around the edges and the tomatoes look a little shrivelled
  14. Serve and enjoy!
WARM VEGE HAGGIS SALAD 1

Vegetarian Haggis with Warm Spinach Salad

What youll need...
  • 2 tbsp olive oil
  • 454g Vegetarian Haggis, casing removed, cut into 2.5cm pieces
  • 230g jar Fragata Pimiento piquillo peppers
  • 2 tsp paprika
  • 420g can butter beans, drained and rinsed
  • 150g pitted black olives, drained
  • 2 tbsp Balsamic Vinegar
  • 225g bag baby spinach
Method:
  1. Heat the oil in a large frying pan and gently cook the haggis for 4-5 minutes, stirring occasionally, until it starts to break up and turn crisp.
  2. Remove the pan from the heat and cover with foil to keep the haggis warm.
  3. Meanwhile, place the peppers with their oil in another frying pan with the paprika and cook for 2 minutes, then stir in the butter beans and olives and cook for 2-3 minutes, until the beans are heated through.
  4. Stir in the vinegar, cook for 1 minute, then remove from the heat.
  5. Place the spinach in a large mixing bowl, add the warm bean mixture and toss to combine. Divide between 6 plates, then spoon the haggis over the top. Serve immediately, with a wholemeal olive bread
pasta-1

Pamela’s Zesty Olive, Courgette & Spinach Pasta

Ready in 20 minutes or less, this makes a wonderful light Spring dinner, perfect for al fresco dining. The saltiness of the olives balances beautifully with an array of delicate vegetables, the zestiness of the lemon and sharpness of the rocket. Gluten-free (depending on what pasta you use), dairy-free and suitable for both vegans and vegetarians, add chilli for an extra kick!
peppers-4

Pamela’s Quinoa, Black Olive & Feta Stuffed Peppers

This recipe was created by health-food blogger and resident recipe developer, Pamela. 

Ideal as a lunch or dinner dish, these super easy stuffed peppers with a quinoa-based filling packed with veggies, juicy Fragata olives and salty feta cheese, are bursting with flavour and goodness. Equally tasty served cold the next day too, great for warmer weather.

Serves: 3-4

Ingredients:

  • 3 large peppers

  • 1 cup quinoa

  • 4 spring onions, chopped

  • Large handful of cherry tomatoes

  • ⅓ cup Fragata Black Olives

  • 100g feta cheese, crumbled

  • 1 teaspoon paprika

  • 1 teaspoon mixed herbs

  • 1 teaspoon oregano

  • Pinch of chilli powder and cayenne pepper

  • Salt and black pepper

  • 2 tablespoons tomato puree

  • 1 tablespoon olive oil

Get cooking!

  1. Preheat the oven to 190 degrees C. Slice the peppers in half vertically and scoop out the seeds. Place all of them cut-face down on a tray and bake for about 15 minutes.

  2. Meanwhile, cook the quinoa in a pan of boiling water for 15-20 minutes or according to packet instructions, then drain well and leave it to cool slightly.

  3. Tip the quinoa into a bowl and stir in the spring onions, cherry tomatoes, olives and feta cheese. Mix in the herbs, spices and seasoning along with the tomato puree and olive oil to distribute evenly.

  4. Take the peppers out of the oven then carefully turn them, then divide the mixture between and pack it in tight to fill each half.

  5. Now return to the oven and bake for a further 10 minutes to heat the quinoa mixture and so the feta melts slightly.

  6. Divide between plates and serve hot. Alternatively, leave them to cool then keep in the fridge for up to 3 days.

smoothie-1

Salted Caramel Chocolate Smoothie Bowl

This recipe was created by health-food blogger and resident recipe developer, Pamela.

Smoothie bowls are all the rage at the moment, a nutritious and delicious way to pack in some goodness. Ever considered using black olives? It might sound a little unusual, but partnered with banana, dates and cacao, this salted caramel-inspired combination makes for a rich and filling way to start the day.

Ingredients (serves 1):

  • 1 cup almond milk

  • 1 frozen banana

  • 2 tablespoons Fragata Black Olives, drained

  • ¼ cup dates

  • 1 teaspoon vanilla extract

  • 1 teaspoon maca or lucuma powder (optional)

  • 2 tablespoons cacao powder

  • ½ teaspoon ground cinnamon

  • Pinch of Himalayan salt

Get making!

  1. First of all, place the dates and olives in a bowl, cover with boiling water and leave for 10 minutes. Drain then set aside.

  2. Place the almond milk in a blender along with the frozen banana chunks, vanilla, maca or lucuma powder (if using), cacao powder, cinnamon and salt.

  3. Throw in the dates and olives, then whizz up thoroughly until quite thick and smooth.

  4. Pour into a bowl, add your toppings and enjoy! Fresh or frozen berries work wonderfully, plus a drizzle of melted dark chocolate or the healthy Choc Shot alternative.

salad-2

Watermelon, Feta & Mint Salad

A match made in heaven, the combination of watermelon, mint, spinach, feta and black olives screams ‘summer’, resulting in a refreshing, delicious salad. Topped with crunchy pine nuts, this would be great enjoyed out in the sunshine (when it comes out, of course!).

Ingredients (serves 1):
  • Large handful of spinach leaves

  • ½ cup fresh watermelon, cut into chunks

  • 30g feta cheese, sliced into cubes

  • 2 tablespoons Fragata Black Olives, drained and halved

  • Juice of ½ lemon

  • 1 teaspoon olive oil

  • Salt and black pepper

  • 2 tablespoons pine nuts

  • 1 tablespoons fresh mint leaves, chopped

Get making!

  1. Arrange the spinach leaves on a plate.

  2. Scatter over the watermelon, feta and black olives.

  3. Whisk together the lemon juice, oil and seasoning then pour over the salad.

  4. Sprinkle over the chopped mint leaves and pine nuts - then tuck in!

boat-2

Chilli Bolognese Boats

This recipe was created by health-food blogger and resident recipe developer, Pamela. Getting kids to eat vegetables can be tricky, but throw them into a bolognese to disguise them and serve up in little gem lettuce leaves - and they are bound to enjoy digging in! The cocoa adds a little sweetness which balances nicely with the salty olives, plus the beans and sweetcorn boost the fibre (and colour!) content. Adults may choose to add a little extra spice and serve with pasta; either way it’s a great dish for all the family! Ingredients: For the bolognese (serves 4) -
    • 1 tablespoon olive oil
    • 1 onion, sliced
    • 1 clove garlic, crushed
    • 1 x 500g pack lean minced beef
    • 1 pepper, chopped
    • 1 large handful mushrooms, sliced
    • 3-4 large tomatoes, chopped
    • 1 teaspoon paprika
    • 2 teaspoons mixed herbs
    • Pinch of chilli powder
    • 1 tablespoon cocoa powder
    • 2 tablespoons tomato puree
    • 1 x can chopped tomatoes
    • 1 small can sweetcorn, drained
    • 1 x 400g can kidney beans in water, drained
    • 3-4 tablespoons Fragata Black Olives, drained and sliced
For the ‘tacos’ -
  • 1-2 little gem lettuce
Get making!
  1. Heat the oil in a large pan then cook the onion and garlic for about 5 minutes until starting to turn translucent.
  2. Stir in the minced beef and break up using a spoon, cooking for another 5 minutes until browned.
  3. Add the mushrooms, peppers, tomatoes, paprika, herbs, chilli powder and cocoa powder and cook on a medium heat for 5 minutes.
  4. Now stir in the tomato puree, chopped tomatoes, drained sweetcorn and beans and olives. Bring to the boil and simmer for about 20 minutes.
  5. When you’re ready to serve, carefully slice off the leaves of the little gem lettuce and arrange on a plate like boats. Spoon a little of the bolognese onto each one.
     
meatballs

Meatballs with Olive, Basil & Tomato Sauce

This recipe was created by health-food blogger and resident recipe developer, Pamela. Homemade meatballs are simple to make and are the perfect partner for pasta and a fresh tomato and basil sauce spiked with black olives. You can control what’s in it, from the level of spice to the balance of herbs and salt without the need for any additives. An ideal mid-week meal to make for all the family - just double the quantities to feed more! Serves: 2 Ingredients: For the meatballs -
  • 250g lean pork mince
  • 2 teaspoons paprika
  • 2 teaspoons dried basil
  • Black pepper and salt
  • 1 egg, beaten
  • 3 tablespoons rice flour
  • 3 tablespoons chopped fresh basil leaves
For the sauce -
  • 1 teaspoon olive oil
  • 1 large onion, diced
  • 2 handfuls mushrooms, sliced
  • 2 cloves garlic, crushed
  • 2 teaspoons paprika
  • 1 x 400g chopped tomatoes (blended into a smooth sauce if you like)
  • 3 tablespoons tomato puree
  • Dried oregano, black pepper, salt, mixed herbs
  • Pinch of chilli powder
  • 4 tablespoons Fragata Black Olives, drained and halved
  • 4 tablespoons chopped fresh basil leaves
    Pasta (use gluten-free if you want) Get cooking!
  1. First make the meatballs: Break up the pork mince in a bowl and add all the spices and herbs, getting your hands dirty to incorporate. Stir in the beaten egg, flour and basil leaves and mix more with your hands.
  2. Divide into about 8 equal sized balls and set aside.
  3. Heat half the oil in a large pan then add the meatballs in one layer. Cook for about 10 minutes, turning over once so they are brown all over. Remove with a slotted spoon and place on a plate.
  4. Heat the remaining oil in the pan and cook the onion, mushrooms and garlic for 8-10 minutes. Now add the meatballs back in along with the paprika to coat. Stir in the tomatoes, tomato puree, 2-3 tablespoons of water, herbs, spices, olives and basil.
  5. Bring to the boil then simmer with a lid on for about 15-20 minutes. Meanwhile cook your pasta according to packet instructions.
  6. Drain the pasta, divide between two plates or bowls, then divide the meatballs and sauce on top, adding extra basil leaves to garnish. Enjoy!
eggs-2

Spanish Baked Eggs

This recipe was created by health-food blogger and resident recipe developer, Pamela. Ideal to cook up and serve for brunch, lunch or a light dinner, this tasty baked eggs recipe is ridiculously simple and ready in less than 30 minutes. Combining paprika, oregano and basil in a rich tomato sauce with veggies and Fragata Black Olives, baking the eggs on top absorbs all of the delicious flavours. Add Parma ham or Mozzarella cheese if you wish, and have some crusty bread on hand to dip in and soak up the juices! Double the quantities to serve 2. Serves: 1 Ingredients:
    • 1 teaspoon olive oil
    • 1 large onion, thinly sliced
    • 1 clove garlic, crushed
    • 1 large yellow pepper, chopped
    • Large handful of mushrooms, sliced
    • Handful of cherry tomatoes, halved
    • 1 teaspoon paprika
    • 1 teaspoon dried oregano
    • Black pepper and a pinch of salt
    • ½ can chopped tomatoes
    • 3 tablespoons Fragata Black Olives, drained and sliced
    • Fresh basil, chopped
    • 2 eggs
    Get cooking!
  1. Preheat the oven to 170 degrees C and lightly grease a small oven-proof dish.
  2. Heat the oil in a non-stick pan and cook the onion and garlic for about 4-5 minutes, then stir in the pepper, mushrooms and cherry tomatoes.
  3. Add the spices and seasoning and continue to cook for a further 5 minutes. Pour in the chopped tomatoes, add the olives and basil, then bring to the boil and simmer for 10 minutes.
  4. Pour the mixture into the dish, make two cavities then crack an egg into each one. Bake for 10 minutes until the eggs are cooked. Now dish out and enjoy!
salad-1

Roasted Squash, Cranberry & Feta Olive Salad

This recipe was created by health-food blogger and resident recipe developer, Pamela. In this flavoursome warm salad we’re combining some autumnal and festive flavours to get in the winter mood. Roasted squash partnered with caramelised onions works deliciously with the sharpness of feta and olives, with added sweetness from dried cranberries and the crunch of pumpkin seeds. Serve this as a lunch or light dinner option when the nights are drawing in. Serves: 2 Ingredients:
    • 1 small butternut squash, peeled, de-seeded and cut into chunks
    • 3 tablespoons olive oil
    • Black pepper, salt and chilli flakes (optional)
    • 1 onion, thinly sliced
    • 2 tablespoons raspberry vinegar
    • 1 teaspoon brown sugar
    • Small pack of spinach leaves
    • 4 tablespoons dried cranberries
    • 4 tablespoons Fragata Black Olives, drained and halved
    • 75g feta cheese, cubed
    • 2 tablespoons pumpkin seeds
    • Balsamic glaze or vinegar, to drizzle
Get making!
  1. Preheat the oven to 200 degrees C. Drizzle 1 tablespoon of the oil over a baking tray, then throw in the prepared butternut squash chunks. Sprinkle over some black pepper, salt and chilli flakes if using then drizzle another tablespoon of oil over. Give the tray a shake to coat, then roast in the oven for about 20-25 minutes until soft and golden.
  2. Meanwhile heat the remaining oil in a pan and saute the onion for 5 minutes. Pour in the vinegar and brown sugar and cook for a further 5 minutes until soft and caramelised.
  3. When the onions and squash are ready, divide some spinach leaves between two plates. Spoon over some of the caramelised onions, roasted squash then scatter over the feta chunks, halved olives and dried cranberries.
  4. Drizzle over some balsamic vinegar or glaze then finish with some pumpkin seeds. Now tuck in while warm.
loaf6

Maple-Glazed Parsnip, Chestnut & Olive Loaf

This recipe was created by health-food blogger and resident recipe developer, Pamela. Whether vegetarian or not, this tasty, flavoursome loaf would make a delicious and visually appealing addition to any festive dinner. Maple-glazed parsnips layered with cranberry sauce and a chestnut, walnut, mushroom and olive mixture results in a substantial loaf which would go perfectly with roast potatoes, sprouts and extra cranberry sauce on the side. Serves: 4-6 Ingredients:
  • 2-3 large parsnips, sliced lengthways into 1.cm slices
  • 3 tablespoons oil
  • 1 red onion, finely diced
  • 100g mushrooms, finely diced
  • 1 clove garlic, crushed
  • 100g cooked chestnuts
  • 100g walnuts
  • 50g oats
  • 50g flour (can be gluten-free)
  • 3 tablespoons Fragata Black Olives, sliced
  • 3 tablespoons fresh rosemary, chopped
  • 1 egg, beaten
  • Salt and black pepper
  • 2 teaspoons dried mixed herbs
  • 1 tablespoon maple syrup
  • 3 tablespoons cranberry sauce
Get baking!
  1. First grease and line a loaf tin with greaseproof paper to cover the base.
  2. Parboil the parsnip slices for about 5 minutes so they have softened (not too soft, you don’t want them mushy!). Drain then leave to cool a little.
  3. Meanwhile heat 2 tablespoons of oil in a frying pan then gently cook the red onion, mushrooms and garlic for 5-10 minutes until softened. Leave to cool slightly.
  4. Place the chestnuts and walnuts in a blender or food processor to finely chop. Tip this out into a large bowl, then stir in the oats, flour, olives and rosemary.
  5. Stir in the cooked onion and chestnut mixture along with the beaten egg, salt, pepper and dried herbs. Mix to combine then set aside.
  6. Heat the last tablespoon of oil and the maple syrup in a frying pan then add the parsnip slices. Cook on both sides for a few minutes to allow them to turn golden brown.
  7. Arrange a single layer of these parsnip slices on the bottom of the tin, then evenly spoon over the cranberry sauce to cover. Now spoon in the chestnut mixture and pack it in tightly, it should reach to the top of the loaf tin.
  8. Cover with foil and bake for 40-45 minutes, until firm and golden. Leave to cool for at least 10 minutes, then turn out onto a serving plate or chopping board and serve up for your Christmas feast!
pasta-4

Chickpea, Kale & Olive Pesto Pasta

This recipe was created by health-food blogger and resident recipe developer, Pamela. Another substantial, warming winter dish bursting with flavour, you’ll be pleased to know this recipe is low in fat, suitable for vegetarians and can be gluten-free too. The combination of chickpeas, kale, green olives, courgettes and pasta coated in a pesto and soft cheese sauce works wonderfully and is a great way to use up other veggies like broccoli or frozen peas - use whatever you have in the fridge! Make double to serve 2 for a speedy supper. Serves: 1 Ingredients:
    • 75g wholewheat pasta (or use gluten-free pasta made from corn)
    • 1 courgette, sliced
    • Large handful of kale leaves, shredded
    • 1 teaspoon mixed herbs
    • Salt and black pepper, to season
    • Squeeze of lemon juice
    • ½ can chickpeas in water, drained
    • 10 Fragata Spanish Pitted Green Olives, drained
    • 1 teaspoon pesto 
    • 2 tablespoons soft cheese (use lower-fat if possible)
Get cooking!
  1. First bring a small pan of water to the boil, add the pasta and cook according to packet instructions.
  2. Meanwhile add a little water to a non-stick frying pan then add the courgette slices. Cook for a good 7-8 minutes, stirring well and flipping over.
  3. Throw in the kale, herbs, seasoning and lemon juice and continue cooking for a few more minutes.
  4. There should be no liquid left in the pan - now stir in the chickpeas, olives, pesto and soft cheese and cook for a couple more minutes to heat through and to allow the soft cheese to melt.
  5. Spoon out onto a plate or bowl, then enjoy!
nourish-4

Vegan Nourish Bowls

This recipe was created by health-food blogger and resident recipe developer, Pamela. Leaving the Christmas indulges behind as we head into health-conscious January, this month is all about getting back on the healthy eating and living bandwagon. This doesn’t have to mean boring, bland food - try making this flavoursome, substantial vegan nourish bowl for a filling lunch or dinner which is packed with goodness. Why not make double so you have healthy leftovers ready for a meal the next day? Serves: 2 Ingredients: For the chickpeas and veggies -
  • 1 x can chickpeas in water, drained
  • 1 sweet potato, peeled and cut into bite-size chunks
  • ½ butternut squash, peeled and cut into bite-size chunks
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon cinnamon
  • Plenty of black pepper
For the quinoa -
  • 100g quinoa
  • Dried herbs, salt and black pepper
For the dressing -
  • 2 tablespoons tamari sauce
  • 2 tablespoons maple syrup
  • 2 tablespoons tahini
  • Squeeze of lemon juice
  • Pinch of chilli powder (optional)
  • 1 tablespoon hot water (to thin out)
  • Black pepper
Extras -
  • 2 large handfuls kale, shredded
  • 4 tablespoons Fragata Spanish Pitted Green Olives, drained and halved
  • 2 tablespoon pumpkin seeds
Get making!
  1. Start with the chickpeas and veggies: Preheat the oven to 200 degrees C. Drizzle a baking tin with olive oil and throw in the drained chickpeas, sweet potato and butternut squash chunks. Sprinkle over the paprika, cinnamon and black pepper and stir well to coat. Roast for 30 minutes, until tender and golden.
  2. Meanwhile, bring a large ban of water to the boil. Drain your quinoa then add to the boiling water. Simmer for 15-20 minutes (or until packet instructions), then drain.
  3. Arrange the shredded kale on two large bowls (or plates). Spoon some of the quinoa on top, then top with a generous portion of the roasted chickpeas and veggies. Scatter over the olives and pumpkin seeds between the two bowls/plates.
  4. Whisk together the dressing ingredients then drizzle a little over each. Now dig in!
pasta-7

Italian Pasta Salad

This recipe was created by health-food blogger and resident recipe developer, Pamela. Whether you’re dining at home or out on a picnic, this pasta salad is packed full of flavour and colour. Add cooked chicken or chopped sausages for a meaty version, or torn mozzarella in place of the feta or goat’s cheese. Either way, it makes an ideal lunch option. Serves: 2 Ingredients:
  • 125g dry pasta (can be gluten-free) - choose Fusilli, Penne or bows
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 clove garlic, crushed
  • 8-10 cherry tomatoes, halved
  • 1 teaspoon dried oregano
  • Black pepper and salt
  • 2 teaspoons green pesto
  • Juice of ½ lemon
  • 3-4 tablespoons Fragata Green Olives Stuffed with Garlic, drained and halved
  • 3 tablespoons sun-dried tomatoes, chopped
  • 2 tablespoons fresh basil leaves, chopped
  • Crumbled feta or goat’s cheese
Get making!
  1. First cook the pasta according to packet instructions then drain and return to the pan and cover in cold water. Set aside.
  2. Heat half of the oil in a pan and add the onion and garlic. Cook on a medium heat for about 8 minutes until softened, then add the halved cherry tomatoes, oregano and seasoning to coat, and continue cooking for 5 minutes. Set aside to cool a little.
  3. Drain the pasta and add to a large bowl. Stir in the pesto, lemon juice, olives, sun-dried tomatoes, basil leaves and the remaining oil. Mix in the cooled cooked vegetables.
  4. Divide between two bowls and scatter over the cheese. Now enjoy!
sausages-4

Sausages with Roasted Veg & Polenta Mash

This recipe was created by health-food blogger and resident recipe developer, Pamela. Cooking for your loved one? This easy, simply but tasty dish is a twist on sausages and mash; instead, served with a polenta mash flavoured with Parmesan and served alongside roasted vegetables and olives. Ready in less than 30 minutes, it will allow you to spend less time in the kitchen and more time to relax! Serves: 2 Ingredients:
  • 4 good-quality pork sausages
For the roasted vegetables:
  • 2 large courgettes, sliced
  • 1 red onion, halved then sliced vertically
  • 10 cherry tomatoes
  • Black pepper
  • 1 teaspoon olive oil
  • 4 tablespoons Fragata Green Olives, drained
For the polenta mash:
  • 2 cups water
  • ½ cup instant polenta
  • Large pinch of salt
  • Black pepper
  • 2 tablespoons Parmesan cheese
Get cooking!
  1. Preheat the oven to 200 degrees C.
  2. Place the courgettes and red onion in a roasting tin and drizzle with the oil and sprinkle over black pepper. Mix well to coat.
  3. Arrange the sausages on a separate baking tray and prick them all over.
  4. Place the sausages on the top shelf of the oven and the vegetables below. Bake for 10 minutes.
  5. After 10 minutes, turn the sausages over and add the tomatoes to the roasted vegetables, giving the tin a shake. Return both to the oven for a further 10-15 minutes until cooked.
  6. Meanwhile heat the water in a large pan and bring to the boil. Gradually pour in the polenta and whisk well on a low heat, stirring constantly, for about 10 minutes. Remove the pan from the heat, stir in the salt, black pepper and Parmesan and put the lid on.
  7. Now divide the polenta between two bowls. Top with the roasted vegetables and olives then lay two sausages per portion on top. Enjoy!
salad-2

Roasted Sweet Potato, Feta & Pomegranate Salad

This recipe was created by health-food blogger and resident recipe developer, Pamela. The combination of roasted sweet potato chunks, sweet pomegranate, creamy feta cheese and salty olives works an absolute treat in this salad for a colourful, nutritious lunch or light Spring dinner. Make double and keep the rest for the next day. Serves: 1 Ingredients:
  • 1 large sweet potato
  • 1 teaspoon olive oil
  • 1-2 large handfuls of baby spinach leaves
  • 30g feta cheese, crumbled
  • 3 tablespoons pomegranate seeds
  • 2 tablespoons Fragata Green Olives, drained and halved
  • Salt and black pepper
  • Juice of ½ lemon
  • Drizzle balsamic vinegar or glaze
Get cooking!
  1. Preheat the oven to 190 degrees C and drizzle the oil in a baking/roasting tin.
  2. Chop the sweet potato into chunks and par-boil for 5-8 minutes until tender. Drain then throw into the pan and coat in the oil. Bake for 10-15 minutes until softened.
  3. Mix together the spinach, feta, pomegranate, olives, seasoning and lemon juice in a large bowl. Throw in the roasted sweet potato chunks.
  4. Dish out onto a bowl then drizzle over some balsamic vinegar/glaze to finish. Enjoy!
salad-3a

Mixed Grain, Edamame & Olive Salad

  This recipe was created by health-food blogger and resident recipe developer, Pamela.

Packed with complex carbohydrates, protein and goodness, throw this together and serve as a filling lunch or side-dish at dinner time with chicken or fish.

Serves: 2 Ingredients:
  • 50g quinoa

  • 50 brown rice

  • 50g edamame beans (fresh or frozen)

  • 3 sticks celery, chopped

  • ½ pack Fragata Snack’n’Olive Black Olives with Sea Salt, halved

  • 3 tablespoons pomegranate seeds

  • Fresh parsley leaves, chopped

For the dressing:

  • 1 tablespoon tahini

  • 1 teaspoon lemon juice or apple cider vinegar

  • 1 tablespoon olive oil

  • Black pepper and sea salt

  Get making!
  1. Preheat the oven to 190 degrees C and drizzle the oil in a baking/roasting tin.
  2. Chop the sweet potato into chunks and par-boil for 5-8 minutes until tender. Drain then throw into the pan and coat in the oil. Bake for 10-15 minutes until softened.
  3. Mix together the spinach, feta, pomegranate, olives, seasoning and lemon juice in a large bowl. Throw in the roasted sweet potato chunks.
  4. Dish out onto a bowl then drizzle over some balsamic vinegar/glaze to finish. Enjoy!
risotto-5

Spring Vegetable, Lemon & Olive Risotto

  This recipe was created by health-food blogger and resident recipe developer, Pamela.

Making use of the nutritious green vegetables at this time of year, this delicious zesty risotto is bursting with flavour and goodness. The addition of Fragata’s Garlic or Lemon-Stuffed Green Olives are the perfect addition to this simple but stunning dish.

Serves: 2 Ingredients:
  • 1 teaspoon oil

  • 2 spring onions, chopped

  • 1 clove garlic

  • 1 courgette, sliced

  • 150g risotto rice

  • 500ml vegetable stock

  • 50g fresh or frozen peas

  • Broccoli florets

  • Fresh parsley, chopped

  • Zest of 1 lemon

  • 3 tablespoons Fragata Lemon or Garlic-Stuffed Green Olives, halved

  • Handful of spinach leaves

  • 2 tablespoons Parmesan cheese

  • Black pepper

Get cooking!
  1. Heat the oil in a large pan then add the spring onions and garlic and cook on a medium heat for a few minutes. Add the courgette and rice and continue to cook.

  2. Stir in the stock and bring to the boil, then turn down and simmer for 10 minutes.

  3. Add the peas, broccoli, parsley and lemon zest and continue to cook for a further 10 minutes, stirring regularly until the water has been absorbed.

  4. Turn off the heat but keep on the hob and stir in the spinach leaves, Parmesan and black pepper to allow to melt in.

  5. Divide between two plates - now enjoy straight away.

foccacia-3

4-Seed Buckwheat Focaccia

  This recipe was created by health-food blogger and resident recipe developer, Pamela.

A twist on the traditional focaccia recipe, this version contains no wheat, yeast, dairy or sugars and instead is packed with crunchy seeds and herbs. Ideal served alongside lunch or a main meal, you could also add sun-dried tomatoes or roasted peppers to jazz this up.

Serves: 4-6 Ingredients:
  • 200g buckwheat flour

  • 100g oat flour

  • 100g chickpea flour

  • 2 tablespoons linseeds

  • 2 tablespoons flaxseeds

  • 2 tablespoons chia seeds

  • 2 tablespoons sunflower seeds

  • 2 tablespoons dried mixed herbs (oregano, basil, thyme work well)

  • 1 teaspoon paprika

  • Black pepper and salt flakes

  • Pinch of chilli powder

  • ½ teaspoon baking powder

  • 500ml warm water

  • 2 tablespoons olive oil

  • 3 tablespoons Fragata Black Olives, drained and halved

Get baking!
  1. Preheat the oven to 170 degrees C and grease and line a large baking sheet.

  2. Mix together the flours, seeds, herbs, seasoning and baking powder in a large bowl.

  3. Gradually stir in the warm water and 1 tablespoon of the olive oil and mix, until the mixture comes together and forms a soft dough.

  4. Knead into a ball then place on the baking sheet. Use the palm of your hands to shape into a circle/oval then use your thumb to make dimples.

  5. Push in the olive halves on top, drizzle with the remaining oil then bake in the oven for about 25 minutes, until risen, golden and firmed up.

  6. Leave to cool slightly then cut into slices. Enjoy warm or cold.

muffins-2

Mixed Olive, Sun-Dried Tomato & Feta Muffins

This recipe was created by health-food blogger and resident recipe developer, Pamela. Ideal to take on a picnic or a tasty addition to a packed lunch (best eaten al fresco when the weather’s good!), these little muffins are bursting with flavour thanks to the combination of Fragata’s green and black olives, accompanied by sun-dried tomato pieces and chunks of feta cheese on top. Try them warmed up in the oven too - they melt in the mouth! Serves: 6 Ingredients:
  •  100g plain flour (can be gluten-free)
  •  25g chickpea flour
  •  25g instant polenta
  •  1 teaspoon baking powder
  •  1 teaspoon mixed dried herbs
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  •  Pinch of chilli powder (optional)
  •  Black pepper and salt
  •  3 tablespoons Fragata Green Olives Stuffed with Garlic, halved
  •  3 tablespoons Fragata Black Olives, halved
  •  3 tablespoons chopped sun-dried tomatoes
  •  200ml milk
  •  1 egg
  •  2 tablespoons olive oil
  •  50g feta cheese, crumbled
  •  3 teaspoons Dukkah (mixture of seeds, nuts and spices), sprinkled on top
Get baking!
  1. Preheat the oven to 180 degrees C and grease a 6-hole muffin tin.
  2. Mix together the flours, polenta, baking powder, herbs, spices and seasoning plus most of the olives, sun-dried tomatoes and feta (leave some for decoration).
  3. Whisk together the milk, egg and olive oil, then pour into the dry ingredients to combine.
  4. Divide between the muffin holes to reach the top, then decorate with the reserved olives, sun-dried tomatoes and feta. Sprinkle over the Dukkah over each.
  5. Bake for about 20-25 minutes until risen and golden. Cool on a wire rack and serve
pasta-3

Chicken & Green Pesto Pasta

This recipe was created by health-food blogger and resident recipe developer, Pamela. A vibrant, colourful, light and nutritious dinner… Serves: 2 Ingredients:
  • 1 teaspoon olive oil
  • 2 chicken breasts, cut into chunks
  • 2 cloves garlic, crushed
  • 4 spring onions, sliced
  • 2 heaped teaspoons green pesto
  • 1 teaspoon dried herbs
  • Black pepper and salt Chilli flakes or powder (optional)
  • 100g pasta (can be gluten-free)
  • 1 small broccoli, cut into florets
  • 2 large handfuls spinach leaves
  • 1 tablespoon soft cheese
  • 2 tablespoons Fragata Black Olives, halved
  • 2 tablespoons pomegranate seeds
  • 2 tablespoons pistachio nuts, chopped
  Get cooking!
  1. Heat the oil in a large pan then add the chicken, garlic, spring onions, 1 teaspoon of the pesto, herbs, seasoning and chilli (if using). Cook for about 15 minutes, stirring regularly. Add a dash of water if it gets dry.
  2. Meanwhile cook the pasta according to packet instructions then drain. Also steam the broccoli florets.
  3. Now stir in the spinach leaves and soft cheese and continue cooking on a low heat for a few minutes, then stir in the cooked pasta and broccoli.
  4. Dish out between two plates. Sprinkle over the olives, pomegranate seeds and pistachio nuts over each - now enjoy straight away.
lentil-1a

Roasted Vegetables with Lentils & Feta

This recipe was created by health-food blogger and resident recipe developer, Pamela. Use whatever vegetables you have handy - and simply roast with olive oil and herbs, then throw in cooked potatoes, green lentils and feta and voila! A super simple but delicious lunch or dinner, or ideal served as a side salad at a BBQ when the weather’s good enough! Serves: 4-6 Ingredients:
  • 2 tablespoons olive oil
  • 1 teaspoon mixed herbs
  • Black pepper and salt
  • Pinch of chilli flakes
  • 1 clove garlic, crushed
  • 1 aubergine, cut into chunks
  • 1 courgette, sliced
  • ½ butternut squash, peeled, deseeded and cubed
  • 1 pepper, cut into chunks
  • New potatoes, cut into large chunks
  • 150g cooked puy lentils
  • 75g feta cheese, crumbled
  • 2 tablespoons Fragata Olives Stuffed with Garlic, halved
  Get making!
  1. Preheat the oven to 200 degrees C. Drizzle 1 tablespoon of the oil over the base of a large roasting/baking tray or dish.
  2. Prepare the vegetables and throw them into the tray. Sprinkle over the herbs, seasoning and chilli flakes then drizzle over the rest of the oil. Stir or shake so the vegetables are coated in everything. Bake for 25-30 minutes.
  3. Meanwhile cook the potatoes for 15 minutes then drain.
  4. Stir the cooked potatoes and lentils into the tray then scatter over the feta cheese and olives. Return to the oven for a further 10 minutes. Now dish out and serve.