From our family kitchen
Roasted aubergine salad with lemon saffron yoghurt
Published
The robust flavours in this salad make it the perfect accompaniment to barbecued meats.
Serves 4
Ingredients
- 2 aubergines, cut into thick 3cm rounds
- 2 tbsp Lucy Bee coconut oil, melted
- Mixed radishes, finely sliced
- Handful of micro herbs or baby leaves
- Himalayan salt
For the dressing
- 3 saffron threads
- 100g natural yoghurt
- Finely grated zest and juice of 1 lemon
Method
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Preheat the oven to 220°C/425°F/gas mark 7.
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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.
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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.
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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.
From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story