Spring Fragata Olive Salad Bowl

Fragata Marinated OlivesFragata Olives

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. Dishes in the Mediterranean diet tend to bring together a brilliant selection of fresh veggies, incredible tastes, and plenty of goodness. And this is no exception. Chickpeas are an excellent source of protein, fibre and carbohydrate. So they fill you up whilst adding incredible taste and texture to your plate. The colours in this dish are enough to get your mouth watering too. Scattered pomegranate seeds add a pop of colour, as well as a wonderfully fresh zingy crunch. Whilst the soft green avocado and crunchy red pepper and cabbage creates more contrasting textures to excite your palate. The dressing is rich in Mediterranean flavours too, beautifully combining lemon, garlic, and tahini. Using Fragata garlic & thyme olives is another simple way to maximise the flavours - and saves you the hassle of buying, chopping and adding extra seasoning and herbs. This is a wonderful dish to put a spring in your step any day of the week. It can make any lunchtime feel special, whether you’re taking a break from work or have a few friends over. 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.


  • 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.