This is a healthy and tasty salad that's perfect for a light autumn lunch.
12 Rainbow Carrots, tops left on, washed and peeled
1 medium Courgette, sliced
8 stalks of Long-Stem Broccoli, any thick stalks halved lengthways
1 tbsp Avocado Oil
100 g Mixed Cherry Tomatoes, halved
4 Spring Onions, thinly sliced at an angle
3 Plum Tomatoes, scored, blanched, peeled, de-seeded, and cut into small pieces
Handful of Black Olives, stoned and sliced
½ Cucumber, cut lengthways, seeds removed and sliced at the angle
3 tbsp Roughly Chopped Basil
For The Dressing:
20 ml Cider Vinegar
½ tsp Dijon Mustard
A Pinch of Saffron Strands
50 ml Extra Avocado Oil
1 Small Shallot, finely chopped
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.
Ingredients
12 Rainbow Carrots, tops left on, washed and peeled
1 medium Courgette, sliced
8 stalks of Long-Stem Broccoli, any thick stalks halved lengthways
1 tbsp Avocado Oil
100 g Mixed Cherry Tomatoes, halved
4 Spring Onions, thinly sliced at an angle
3 Plum Tomatoes, scored, blanched, peeled, de-seeded, and cut into small pieces
Handful of Black Olives, stoned and sliced
½ Cucumber, cut lengthways, seeds removed and sliced at the angle
3 tbsp Roughly Chopped Basil
For The Dressing:
20 ml Cider Vinegar
½ tsp Dijon Mustard
A Pinch of Saffron Strands
50 ml Extra Avocado Oil
1 Small Shallot, finely chopped