Saffron marinated prawn, eggplant and tomato salad with saffron yoghurt dressing - Henley Square Foo

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
• 1 eggplant, 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