Roasted Aubergine Saffron Salad [vegetarian]

Name: Roasted Aubergine Saffron Salad [vegetarian]
Prep time: 15 min
Total time: 15 min
Ingredients: 1 medium aubergine; 300g cherry tomatoes; 175g couscous [US 1cup]; 400g can chickpeas [14 oz]; 170g 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

Published on June 21, 2015 | In Mediterranean | By theflexitarian |

5 Comments

- Prep Time
- 15 Minutes
- Cook Time
- 15 Minutes
- Difficulty Level

Hello there! If you are new here, you might want to subscribe to the RSS feed for updates on this topic.

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.

Egg-Free, High Fibre, Soya-Free

Email
Save

Ingredients

1 medium aubergine
300g cherry tomatoes
175g couscous [US 1cup]
400g can chickpeas [14 oz]
170g 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 safffron 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 aubergine in 1/2cm [0.2 inch] slices. Lay them on a baking tray. Drizzle some olive oil on top and roast for 10-12 mins until browned.
Place couscous in a bowl with a pinch of salt. Cover with boiling water. Place of 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 chickpeas. Cut tomatoes in half.
Make dressing by mixing together Greek yoghurt, saffron liquid, crushed garlic, lemon juice, 3 Tbsp olive oil and honey. Season to taste.
Place couscous in a salad bowl. Mix with halved tomatoes, roasted aubergine, chickpeas and finely chopped coriander leaves.
Dry roast almond flakes in a pan.
Top salad with toasted almonds and a drizzle of saffron dressing.
Serve salad with extra saffron dressing on the side.

Servings : 6
Ready in : 30 Minutes
Course : Rice & Grains, Salads
Recipe Type : August Recipes, July Recipes, June Recipes, May Recipes, October Recipes, September Recipes
Ingredient : Aubergine, Tomato

5 Responses to Roasted Aubergine Saffron Salad [vegetarian]

Vicky | The Flourishing Pantry 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 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

Trackbacks/Pingbacks

Roasted Aubergine Saffron Salad [vegetarian] | ... - June 22, 2015
[…] 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. […]
Meat Free MondayRoasted Aubergine Saffron Salad [vegetarian] | By Nature - June 22, 2015
[…] This colourful vegetarian roasted aubergine saffron salad will brighten up your Meat Free Monday. Recipe from The Flexitarian . […]
15 Healthy & Filling Vegetarian Salads You’ll Actually Want to Eat | Weight Loss - July 31, 2019
[…] For the recipe go to The Flexitarian website. […]

Navigation