Spring Fragata Olive Salad Bowl

Rich and colourful, this delightful Fragata Spring Salad Bowl is full of the joys of spring. It brings together some of the best Mediterranean ingredients, including roasted aubergine, chickpeas, red cabbage and, of course, olives.

This is a wonderful dish to make any lunchtime feel special, it can be a lovely light evening meal too. You could even serve it alongside grilled chicken or halloumi should you wish to make it even heartier.

Serves 2

Prep time 20 minutes

Cook Time 45 minutes

Difficulty Medium

Home » Recipes » Light Bites » Spring Fragata Olive Salad Bowl

Ingredients

1 whole aubergine

Tbsp olive oil

Sea salt and pepper

1 can chickpeas

1 ripe avocado

150g shredded red cabbage

1 red bell pepper

1 pack Fragata garlic & thyme

Handful pomegranate seeds

Method

Preheat your oven to 190c. Cut the aubergine into cubes and place these onto a baking tray.

Drizzle with the olive oil and season with salt and pepper.

Pop this into the oven and bake for 45 minutes until soft.

Meanwhile, slice the red pepper into thin strips and combine this with the red cabbage, pomegranate seeds and olives.

To make a dressing, mix together the tahini, lemon juice, crushed garlic, maple syrup and gradually drizzle in water until you've reached a smooth, pourable consistency. Season to taste with salt and pepper.

To serve, add the salad, cooked aubergine, chickpeas and sliced avocado to a bowl then drizzle over a generous amount of the dressing.

Garnish with fresh herbs & enjoy.