Mediterranean Fragata Olive Sharing Platter

Ingredients

  • 1 can chickpeas - drained and rinsed
  • Tbsp light tahini
  • Juice from half a lemon
  • 1 tbsp olive oil
  • 1 small clove garlic
  • Water - as needed
  • Sea salt and pepper to taste
  • 1 x 120g pouch of Fragata marinated stoneless olives with garlic and thyme
  • 1 whole aubergine
  • Tbsp olive oil
  • Salt and pepper
  • 100g shredded red cabbage (or other veg of choice)
  • 100g cherry tomatoes
  • 1x 120g pouch of Fragata marinated stoneless olives with sea salt
  • 1 x 120g pouch of Fragata marinated stoneless olives with garlic and thyme
  • Olive oil and chilli flakes for serving

Method

  1. Preheat your oven to 190c and slice the aubergine into chunks. Place these onto a baking sheet and drizzle with the olive oil and salt and pepper. Massage this into the aubergine, then pop this into the oven to roast for around 35 minutes. You want the aubergine to be lovely and crisp, but nice a soft on the inside.
  2. Whilst your aubergine is roasting, slice the cherry tomatoes into halves and drizzle with a little olive oil and some sea salt. Roast these in the oven for around 15 minutes.
  3. For the hummus, in a food processor, combine the Fragata olives, chickpeas, tahini, lemon juice, garlic salt and pepper. Blend until smooth and creamy, adding a little water whilst blending until you reach your desired consistency. Adjust any seasonings to taste.
  4. To assemble your platter, spread the hummus, then layer the Fragata olives and veggies around the plate. Add a drizzle of olive oil and chilli flakes to garnish before serving.

Recipe by Charleys Health