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Autumn vegetable salad with saffron dressing

Autumn vegetable salad with saffron dressing served in a bowl

Autumn vegetable salad with saffron dressing

Name: Autumn vegetable salad with saffron dressing
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: Serves 6 as a side
Ingredients: 12 rainbow carrots tops left on, washed and peeled; 1 medium courgette sliced; 8 stalks long-stem broccoli any thick stalks halved lengthways; 1 tbsp rapeseed oil; 100g mixed cherry tomatoes halved; 4 spring onions thinly sliced at an angle; 3 plum tomatoes scored, blanched, peeled, deseeded and cut into small pieces; handful black olives stoned and sliced; ½ cucumber cut lengthways, seeds removed and sliced at the angle; 3 tbsp roughly chopped basil; 20ml cider vinegar; ½ tsp Dijon mustard; pinch saffron strands; 1 tsp caster sugar; 50ml extra virgin rapeseed oil; 1 small shallot finely chopped

Tom Kerridge

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Serves 6 as a side

Easy

Prep: 35 mins

Cook: 15 mins

A star rating of 5 out of 5.4 ratingsRate

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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

Dairy-free

Egg-free

Gluten-free

Healthy

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

12 rainbow carrots

tops left on, washed and peeled
1 medium courgette

sliced
8 stalks long-stem broccoli

any thick stalks halved lengthways
1 tbsp rapeseed oil
100g mixed cherry tomatoes

halved
4 spring onions

thinly sliced at an angle
3 plum tomatoes

scored, blanched, peeled, deseeded and cut into small pieces
handful black olives

stoned and sliced
½ cucumber

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

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

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Nutrition: Per serving

kcal167
fat12g
saturates1g
carbs9g
sugars8g
fibre5g
protein3g
salt0.2g

Method

step 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.
step 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.

Recipe from Good Food magazine, September 2019

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A star rating of 5 out of 5.4 ratings

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