Courgette and aubergine salad with Fragata olives, feta cheese and walnuts

Fragata Marinated OlivesFragata Stoneless Olives

Take your salads to the next level. This healthy recipe includes courgette, aubergine, feta cheese and walnuts, topped off with some delicious Fragata stoneless marinated olives. Salad used to be a shortcut for a bit of lettuce, tomato and cucumber, but they’ve (thankfully) come a long way! Today, salads are full of possibilities - and this one makes the most of incorporating magnificent Mediterranean flavours. And it’s still deliciously quick and easy to make. By using Fragata olives that are already marinated (with oil and sundried tomato, and with olive oil, garlic and thyme) you get even more flavour, easily. A combination of textures is always a winner in salads. Here, soft and crumbly feta cheese meets crunchy walnuts, with smooth cannellini beans and the irresistible bite of Hojiblanca olives. It brings together so many fantastic elements of the Mediterranean diet, all in one dish! Griddled aubergines and courgettes taste delightful and, being lightly cooked, are bursting with nutrients. The walnuts, beans and feta are sources of protein, whilst olives are packed with healthy fats and antioxidants. Which all goes to make this simple salad a brilliant way to get a whole load of goodness on one plate. This is the kind of salad you can easily enjoy on its own, perhaps served with a side of warm pita bread too. It’s light to taste, yet the beans and walnuts ensure it’s filling too. Being so quick to prepare, it’s a brilliant option for an evening meal after a long day. Although you may want to make extra, and have a hearty salad full of Mediterranean flavours ready to go for lunch the following day.


  • 1 pack Marinated stoneless olives with oil and sundried tomato
  • 1 Marinated stoneless olives with olive oil, garlic and thyme
  • 2 medium aubergines, ends trimmed
  • 2 medium courgettes, ends trimmed
  • 1 pack rocket salad or bistro salad
  • 200 grams canned cannellini beans (or chickpeas)
  • 200 grams feta cheese, crumbled
  • 100 grams walnuts, roughly chopped
  • 10 basil leaves
  • 2 garlic cloves
  • 4 tbsp extra virgin olive oil, plus some for brushing the vegetables
  • Sea salt and pepper to taste
  • Pitta bread for serving (optional)


  1. Cut the courgettes and aubergines longwise into slices thick about 3-4 mm.
  2. Brush each slice with a little oil.
  3. Heat a ridged grill pan until smoking hot and griddle the vegetables on both sides in batches. It takes about 3-4 minutes for each side.
  4. Cut the griddled aubergines slices into stripes wide about 1 cm.
  5. Arrange rocket salad and the veggies slices over a big plate.
  6. Add the olives (whole or halved, as you prefer) and the cannellini beans.
  7. Top with the crumbled feta and chopped walnuts.
  8. Finely chop the basil leaves with the garlic and mix them with the 4 tbsp of oil.
  9. Drizzle over the salad, season with salt and pepper to taste and mix well.
  10. Serve with warm pitta bread.