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
Prep:35 mins
Serves 6 as a side
12 rainbow carrots, tops left on, washed and peeled1 medium courgette, sliced8 stalks long-stem broccoli, any thick stalks halved lengthways1 tbsp rapeseed oil100g mixed cherry tomatoes, halved4 spring onions, thinly sliced at an angle3 plum tomatoes, scored, blanched, peeled, deseeded and cut into small pieceshandful black olives, stoned and sliced½ cucumber, cut lengthways, seeds removed and sliced at the angle3 tbsp roughly chopped basil
STEP 1Heat 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.STEP 2To 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.
