Roasted aubergine salad with lemon saffron yoghurt

Roasted aubergine salad with lemon saffron yoghurt

By
From
Coconut Oil: Nature’s Perfect Ingredient
Serves
4

The robust flavours in this salad make it the perfect accompaniment to barbecued meats.

Ingredients

Quantity Ingredient
2 aubergines, cut into thick 3cm rounds
2 tablespoons lucy bee coconut oil, melted
mixed radishes, finely sliced
handful micro herbs or baby leaves
himalayan salt

For the dressing

Quantity Ingredient
3 saffron threads
100g natural yoghurt
1 lemon, finely grated zest and juiced

Method

  1. Preheat the oven to 220°C.
  2. In a large bowl, toss the aubergine rounds in the coconut oil and ½ tsp salt. Spread out on a baking tray and bake for 15–20 minutes until a deep golden colour.
  3. Meanwhile, place the saffron threads in 3 tbsp hot water and leave to infuse for 20 minutes. To make the dressing, mix together the saffron-infused water, yoghurt, lemon zest and juice, with salt to taste.
  4. Place the aubergine rounds on a platter, spoon over a generous amount of dressing and scatter over the radish slices and micro herbs or baby leaves.
Tags:
coconut oil
healthy
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