Autumn vegetable salad with saffron dressing
Nutrition and extra info
Nutrition: Per serving
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
The courgette is a variety of cucurtbit, which means it’s from the same family as cucumber,…
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
Widely grown all over the Mediterranean, where they’ve been cultivated since biblical times…
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
For the dressing
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
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.
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