Saffron marinated prawn, eggplant and tomato salad with saffron yoghurt dressing
Serves
4
Ingredients
- 100ml lime juice
- 1 lime, zested
- 100ml olive oil
- 2 good pinches saffron
- salt and freshly cracked black pepper
- 16-20 large green prawns, peeled and cleaned
- 1eggplant, cut into 1cm discs
- 100g plain yoghurt
- 20 cherry tomatoes, cut in half
- 1 yellow capsicum, thinly sliced
- 4 long green onions, thinly sliced
- 1 Lebanese cucumber, chopped
Method
- Mix together the lime juice and zest, oil, saffron, salt and pepper
- Divide in half and pour half over the prawns and eggplant and marinate for 3-4 hours
- Mix the other half with the yoghurt, check seasoning and set aside
- Place the tomatoes, capsicum, onions and cucumber into a mixing bowl
- Add a little of the yoghurt dressing and toss to combine
- Cook the prawns and eggplant in a hot pan or on the barbeque
- Place the eggplant onto serving plates and top with the salad
- Pile on the prawns and drizzle over the yoghurt dressing
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