Saffron marinated prawn, eggplant and tomato salad with saffron yoghurt dressing

ServesServes 4


  • 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


  1. Mix together the lime juice and zest, oil, saffron, salt and pepper
  2. Divide in half and pour half over the prawns and eggplant and marinate for 3-4 hours
  3. Mix the other half with the yoghurt, check seasoning and set aside
  4. Place the tomatoes, capsicum, onions and cucumber into a mixing bowl
  5. Add a little of the yoghurt dressing and toss to combine
  6. Cook the prawns and eggplant in a hot pan or on the barbeque
  7. Place the eggplant onto serving plates and top with the salad
  8. Pile on the prawns and drizzle over the yoghurt dressing

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