1 tsp extra virgin olive oil , plus a little for drizzling
4 tsp omega seed mix
2 tsp thyme leaves
1 tbsp rapeseed oil
1 red pepper , deseeded and cut into quarters
1 large onion , thickly sliced
2 courgettes , sliced on the angle
2 large tomatoes , each cut into 3 thick slices
8 Kalamata olives , halved
Cook the aubergine on a hot griddle or grill, turning frequently until soft all over and blistered, 8-10 minutes. Alternatively, if you have a gas stove, cook it straight over the heat. When it’s cool enough to handle, peel off the skin and cut the flesh into small pieces. In a mixing bowl, combine 1 chopped clove garlic, 1 tbsp parsley (1 clove), 1 tsp extra virgin olive oil (1 clove), and lemon zest and juice (1/2 a lemon). Add the aubergine and toss everything together. Season with salt, pepper and a little more olive oil, if needed.In another bowl, mix together 4 tsp omega seed mix (1 tbsp), 2 tsp thyme leaves (1 clove), 1 tbsp rapeseed oil (1 clove and the remaining garlic (2 cloves, chopped). Add the pepper, onion, courgette and tomato slices and toss everything together. Season with salt, pepper and a little more rapeseed oil, if needed. Grill or griddle the vegetables over a high heat for 2-3 minutes on each side until slightly charred.
As the vegetables cook, mix together thyme, crushed garlic and rapeseed oil. Once mixed, toss with the cooking veggies, making sure to keep the onions in slices rather than breaking them into rings. Next, heat a large griddle pan to char the vegetables until they’re tender and marked with lines, the tomatoes will need less time than other veggies. Finally, pile everything onto plates along with aubergine purée and olives. Top it all off with a drizzle of extra olive oil, parsley, lemon zest and garlic .