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

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

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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