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

Jump to Recipe Print Recipe

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

Print Recipe Add to Shopping List Pin Recipe

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.

Watch How To Make This Recipe

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

Keyword aubergines

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!

3 must-try recipes

ROASTED SWEDE, KALE AND BLACK EYED PEAS WITH SMOKED PAPRIKA [VEGAN] [GLUTEN-FREE]

PEA & SPINACH FETA QUICHE [VEGETARIAN]

BUTTERNUT SQUASH, SPINACH & GOAT CHEESE QUICHE [VEGETARIAN]

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]