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)
Cut the courgettes and aubergines longwise into slices thick about 3-4 mm. Brush each slice with a little oil.
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.
Cut the griddled aubergines slices into stripes wide about 1 cm.
Arrange rocket salad and the veggies slices over a big plate.
Add the olives (whole or halved, as you prefer) and the cannellini beans.
Top with the crumbled feta and chopped walnuts.
Finely chop the basil leaves with the garlic and mix them with the 4 tbsp of oil.
Drizzle over the salad, season with salt and pepper to taste and mix well.
Serve with warm pitta bread.
My Foodie Days