Autumn vegetable salad with saffron dressing

Nutrition and extra info

  • Healthy
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegetarian
  • Vegan
  • Nutrition: Per serving

  • kcal167
  • fat12g
  • saturates1g
  • carbs9g
  • sugars8g
  • fibre5g
  • protein3g
  • salt0.2g
  • Ingredients
  • Method
  • Ingredients

  • 12 rainbow carrots, tops left on, washed and peeled



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 medium courgette, sliced



    The courgette is a variety of cucurtbit, which means it’s from the same family as cucumber,…

  • 8 stalks long-stem broccoli, any thick stalks halved lengthways



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 1 tbsp rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 100g mixed cherry tomatoes, halved



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 4 spring onions, thinly sliced at an angle

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 3 plum tomatoes, scored, blanched, peeled, deseeded and cut into small pieces
  • handful black olives, stoned and sliced



    Widely grown all over the Mediterranean, where they’ve been cultivated since biblical times…

  • ½ cucumber, cut lengthways, seeds removed and sliced at the angle
  • 3 tbsp roughly chopped basil



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 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



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • Method

    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.

    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.

    Source: Read Full Article