Ingredients

• 1 small green zucchini
• 1 small yellow zucchini
• 1 small eggplant
• 1 long red bell pepper
• 2 tablespoons olive oil
• seasonings: 0.5 teaspoon each of granulated garlic, paprika powder, cumin, oregano, chili flakes
• 1 avocado
• 150 g cherry tomatoes
• 1/4 young onion
• fresh mint
• 2 tablespoons white sesame seeds

Tahini sauce

• 2 tablespoons tahini paste
• 1 tablespoon mayonnaise
• 4 tablespoons Greek or plain yogurt

Preparation

1. Cut both zucchinis, the eggplant and the bell pepper into cubes. Place in a hot pan, add olive oil and fry, stirring occasionally, for about 4 - 5 minutes.
2. Add the seasonings, season with salt and pepper and fry for another 4 - 5 minutes. Meanwhile, drizzle the vegetables twice with a small amount of water and shake the pan.
3. Peel the avocado and cut into cubes, halve the cherry tomatoes, cut the onion into thin slices.
4. Mix the sauce ingredients, season with salt and pepper.
5. Place the vegetables, avocado, tomatoes and onion in salad bowls. Drizzle with the sauce, sprinkle with mint leaves and sesame seeds.