Autumn vegetable salad with saffron dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 as a side
Ingredients
- 12 rainbow carrots, tops left on, washed and peeled
- 1 medium courgette, sliced
- 8 stalks long-stem broccoli, any thick stalks halved lengthways
- 1 tbsp rapeseed oil
- 100g mixed cherry tomatoes, halved
- 4 spring onions, thinly sliced at an angle
- 3 plum tomatoes, scored, blanched, peeled, deseeded and cut into small pieces
- handful black olives, stoned and sliced
- ½ cucumber, cut lengthways, seeds removed and sliced at the angle
- 3 tbsp roughly chopped basil
For the dressing
- 20ml cider vinegar
- ½ tsp Dijon mustard
- pinch saffron strands
- 1 tsp caster sugar
- 50ml extra virgin rapeseed oil
- 1 small shallot, finely chopped
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.
