Autumn vegetable salad with saffron dressing
By Tom Kerridge
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
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Prep:35 mins
Cook:15 mins
- Easy
Nutrition per serving
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kcal 167
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fat 12g
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saturates 1g
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carbs 9g
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sugars 8g
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fibre 5g
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protein 3g
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salt 0.2g
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.
