![Roasted Aubergine Saffron Salad [vegetarian] by The Flexitarian](https://i1.wp.com/theflexitarian.co.uk/wp-content/uploads/2015/06/Roasted-Aubergine-Saffron-Salad-vegetarian-by-The-Flexitarian-v83.png?resize=768%2C1152)
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](https://i1.wp.com/theflexitarian.co.uk/wp-content/uploads/2015/06/Roasted-Aubergine-Saffron-Salad-v800.jpg?fit=250%2C167&ssl=1)
Roasted Aubergine Saffron Salad [vegetarian]
This colourful salad will brighten up your table. Ideal for a buffet, barbecue or al fresco dining.
Equipment
- 3 mixing bowls
- baking tray
- saucepan
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
DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk
This sounds delicious and so easy! I’ve never tried using saffron in a liquid like this, must give it a go.
Txs Vicky. The longer you leave the saffron the more glowing orange the dressing gets. Very colourful!