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.