Spring Fragata Olive Salad Bowl


  • 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


  1. Preheat your oven to 190c. Cut the aubergine into cubes and place these onto a baking tray.
  2. Drizzle with the olive oil and season with salt and pepper.
  3. Pop this into the oven and bake for 45 minutes until soft.
  4. Meanwhile, slice the red pepper into thin strips and combine this with the red cabbage, pomegranate seeds and olives.
  5. To make the 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.
  6. To serve, add the salad, cooked aubergine, chickpeas and sliced avocado to a bowl then drizzle over a generous amount of the dressing.
  7. Garnish with fresh herbs & enjoy.