Name: Roasted Aubergine Saffron Salad [vegetarian]
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 medium aubergine; 300 g cherry tomatoes; 175 g uncooked couscous; 400 g can chickpeas; 170 g fat free Greek yoghurt; 1 garlic clove crushed; 1 generous pinch on saffron; juice of 1 to 2 lemons; 4 Tbsp extra virgin olive oil + extra for roasting; 2 tsp honey; 1 large bunch of coriander; 2 handfuls almond flakes; salt & pepper

5 from 1 vote

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This colourful Roasted Aubergine Saffron Salad will brighten up your table. Ideal for a buffet, barbecue or al fresco dining.

If you have some time prepare the saffron dressing the day before so it has time to develop a lovely orange glow.

Roasted Aubergine Saffron Salad [vegetarian]

This colourful salad will brighten up your table. Ideal for a buffet, barbecue or al fresco dining.

5 from 1 vote

DieTARY CHOICEEgg-Free Recipes, High Fibre Recipes, Low Fat Recipes, Soya-Free Recipes, Vegetarian Recipes

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Prep Time 15

Cook Time 15

Total Time 30

Course Salads

Cuisine Mediterranean

Servings people

Calories 305 kcal

Equipment

3 mixing bowl

oven tray

saucepan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

1 medium aubergine
300 g cherry tomatoes
175 g uncooked couscous
400 g can chickpeas
170 g fat free Greek yoghurt
1 garlic clove crushed
1 generous pinch on saffron
juice of 1 to 2 lemons
4 Tbsp extra virgin olive oil + extra for roasting
2 tsp honey
1 large bunch of coriander
2 handfuls almond flakes
salt & pepper

Instructions

Put the saffron in a bowl with 2 Tbsp of boiling water and let infuse. (if you have time make this the day before).
Preheat the oven to 210C/410F/Gas 7.
Cut the aubergine in 1/2cm [0.2 inches] slices. Lay them on a baking tray. Drizzle some olive oil on top and roast for 10-12 mins until browned.
Place the couscous in a bowl with a pinch of salt. Cover with boiling water. Place a plate on top and leave to stand for 5 mins or so. Once the water has been all absorbed, fluff with a fork adding 1 Tbsp olive oil.
Rinse and drain the chickpeas. Cut the tomatoes in half.
Make the dressing by mixing together the Greek yoghurt, saffron liquid, crushed garlic, lemon juice, 3 Tbsp olive oil and honey. Season to taste.
Place the couscous in a salad bowl. Mix with the halved tomatoes, roasted aubergine, chickpeas and finely chopped coriander leaves.
Dry roast the almond flakes in a pan.
Top the salad with toasted almonds and a drizzle of saffron dressing.
Serve the salad with extra saffron dressing on the side.

Nutrition

Serving: 250gCalories: 305kcalCarbohydrates: 41gProtein: 11gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 1mgSodium: 206mgPotassium: 472mgFiber: 7gSugar: 7gVitamin A: 273IUVitamin C: 13mgCalcium: 75mgIron: 2mg

Find this recipe online:

Roasted Aubergine Saffron Salad [vegetarian]

https://theflexitarian.co.uk/recipe-items/roasted-aubergine-saffron-salad-vegetarian/

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Comments

Vicky | The Flourishing Pantry says

June 13, 2017 at 5:11 pm

This sounds delicious and so easy! I’ve never tried using saffron in a liquid like this, must give it a go.

- theflexitarian says
  
  June 14, 2017 at 5:45 pm
  
  Txs Vicky. The longer you leave the saffron the more glowing orange the dressing gets. Very colourful!

Roasted Aubergine Saffron Salad [vegetarian]