Autumn vegetable salad with saffron dressing

autumn saffron salad vegan vegetable

N/A

Serves 6 as a side

Source

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

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

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.

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.