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The Flexitarian » Recipe » Roasted Aubergine Saffron Salad [vegetarian]

Roasted Aubergine Saffron Salad [vegetarian]

5 from 1 vote

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Roasted Aubergine Saffron Salad

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] by The Flexitarian

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
Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Salads
Cuisine Mediterranean
Servings 6 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
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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/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

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Recipe June 21, 2015 · Created by: The Flexitarian 4 Comments

Previous Post: « The Hidden Soy In Our Diets
Next Post: 28 Recipes to Use Leftover Pasta »

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5 from 1 vote (1 rating without comment)

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Comments

  1. 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.

    Reply
    • 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!

      Reply

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