Mediterranean Power Bowl with Garlic Tahini Dressing

Fragata Pimiento Piquillo Peppersstoneless manzilla olives

For a hearty salad you can’t beat the irresistible flavours found here. It brings together quinoa, kale, cabbage, brussel sprouts and Fragata Hojiblanca Olives, with sweet pomegranate, cranberries and a garlic tahini dressing. This is salad, and then some. Quinoa is a super nutritious grain that can help you feel fuller for longer. As well as being packed with vitamins and minerals, it’s top of the tree when it comes to protein and fibre. You’ll find more of each in quinoa than in any other grain. If you’re worried quinoa lacks flavour, this recipe will put your mind at rest. There are so many other flavour-packed ingredients to tickle your tastebuds. Enjoy the earthy goodness of sprouts, red cabbage and carrots, alongside sharp notes of cranberry, pomegranate seed and lemon. Not forgetting the classic delight of our Hojiblanca green olives. Finally, there’s the tahini dressing to bring it all together. This is one of those dishes that makes the mouth water at first sight. The colours are enticing, the textures varied, and the flavours simply unbelievable. It’s a salad you’d be more than happy to serve up to friends, as well as treating yourself to an incredible lunchtime experience. (Say goodbye to the sarnie.) Prep ahead by chopping all your ingredients, and even making the dressing, and it becomes really quick to put together too. If you thought salads were boring, this is the one that will change your mind - and over excite your taste buds.


  • 2 Large handfuls mixed lettuce
  • Handful fresh cherry tomatoes
  • 200g chestnut mushrooms
  • Half cucumber
  • Handful Fragata roasted red peppers
  • 1 clove garlic
  • Olive oil for cooking
  • Stoneless Manzanilla Olives Seasoned with Garlic and Thyme
  • 2Tbsp light tahini
  • Tbsp maple syrup
  • Juice 1/2 lemon
  • Sea salt and pepper to taste
  • Pinch chilli flakes
  • Splash of water
  • 1 clove garlic
  • Tbsp olive oil


  1. Slice the mushrooms and peppers and add these into a frying pan with a dash of olive oil and a crushed garlic clove.
  2. Sauté over medium to high heat and season with salt and pepper until golden and slightly crisp on the edges.
  3. Assemble your bowls with all of the fresh veggies and olives.
  4. To make the sauce, mix together the tahini, lemon juice, maple syrup, olive oil and then crush in the garlic clove.
  5. Mix well and add as little or as much water as needed.
  6. Season to taste with salt pepper and chilli if you like.
  7. Drizzle some of the dressing over the bowls or serve on the side and tuck in!

Recipe by Charley's Health