This is a healthy and tasty salad that's perfect for a light autumn lunch.
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Yields6 ServingsPrep Time35 minsCook Time15 minsTotal Time50 mins
12Rainbow Carrots, tops left on, washed and peeled
1medium Courgette, sliced
8stalks of Long-Stem Broccoli, any thick stalks halved lengthways
1tbspAvocado Oil
100gMixed Cherry Tomatoes, halved
4Spring Onions, thinly sliced at an angle
3Plum Tomatoes, scored, blanched, peeled, de-seeded, and cut into small pieces
Handful of Black Olives, stoned and sliced
½Cucumber, cut lengthways, seeds removed and sliced at the angle
3tbspRoughly Chopped Basil
For The Dressing:
20mlCider Vinegar
½tspDijon Mustard
A Pinch of Saffron Strands
50mlExtra Avocado Oil
1Small 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.
12Rainbow Carrots, tops left on, washed and peeled
1medium Courgette, sliced
8stalks of Long-Stem Broccoli, any thick stalks halved lengthways
1tbspAvocado Oil
100gMixed Cherry Tomatoes, halved
4Spring Onions, thinly sliced at an angle
3Plum Tomatoes, scored, blanched, peeled, de-seeded, and cut into small pieces
Handful of Black Olives, stoned and sliced
½Cucumber, cut lengthways, seeds removed and sliced at the angle
3tbspRoughly Chopped Basil
For The Dressing:
20mlCider Vinegar
½tspDijon Mustard
A Pinch of Saffron Strands
50mlExtra Avocado Oil
1Small Shallot, finely chopped
Directions
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.
