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Autumn vegetable salad with saffron dressing served in a bowl

Autumn vegetable salad with saffron dressing

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Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6 as a side

Enjoy this stunning autumn salad as a side dish at a dinner party. It features carrots, courgette, broccoli, tomatoes and olives in a lovely saffron dressing

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal167
fat12g
saturates1g
carbs9g
sugars8g
fibre5g
protein3g
salt0.2g
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Ingredients

For the dressing

Method

  • STEP 1

    Heat a griddle pan over a medium-high heat. Tip the carrots, courgettes and broccoli into a large mixing bowl, lightly season and toss together with the rapeseed oil. Once the griddle is hot, add the vegetables in batches and leave to slightly char for around 3-4 mins, then transfer back to the bowl. When all the veg is charred, add the remaining salad ingredients, toss together and set aside.

  • STEP 2

    To make the saffron dressing, whisk the vinegar, mustard, saffron and sugar together in a bowl with a pinch of salt until the sugar has dissolved. Whisk in the oil gradually, then stir in the shallots. Dress the salad and serve.

Goes well with

Recipe from Good Food magazine, September 2019

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Rating: 5 out of 5.1 rating
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