Vegetable salad with saffron dressing
Serves 6, as a side dish, Vegetarian
Note: it is important to use a good quality saffron for this recipe.
Ingredients
- 12 rainbow carrots, tops removed, washed and peeled
- 1 medium zucchini, sliced
- 8 stalks of long-stemmed broccoli, any thick stalk cut in half lengthwise
- 1 tablespoon rapeseed oil
- 100 g mixed cherry tomatoes, halved
- 4 spring onions, thinly sliced at an angle
- 3 plum tomatoes, pitted, blanched, peeled, seeded and cut into small pieces
- a handful of black olives, pitted and sliced
- ½ cucumber, cut lengthwise, seeded and sliced at an angle
- 3 tablespoons coarsely chopped basil
For dressing
- 20 ml cider vinegar
- ½ teaspoon Dijon mustard
- a pinch of saffron
- 1 teaspoon powdered sugar
- 50 ml extra virgin rapeseed oil
- 1 small onion, finely chopped
Note: it is important to use a good quality saffron for this recipe.
INSTRUCTIONS
- STEP 1
Heat a grill pan over medium-high heat. Return the carrots, zucchini and broccoli to a large mixing bowl, season lightly and toss with the rapeseed oil. Once the skillet is heated, add the sliced vegetables and let them brown lightly for about 3-4 minutes, then transfer them back to the bowl. When all the vegetables are browned, add the rest of the salad ingredients, toss and set aside.
- STEP 2
To make the saffron dressing, whisk the vinegar, mustard, saffron and sugar in a bowl with a pinch of salt until the sugar has dissolved. Gradually stir in the oil, then stir in the onion. Dress the salad and serve.
Enjoy!