Autumn Salad

by Claire Giles on November 10, 2020

Serves 4

Per serving:

Energy: 361kcal, Fat: 25g, Saturated Fat: 3g, Carbohydrates: 26g, Sugars: 8g, Fibre: 10g, Protein: 12g, Salt: 0.2g

Ingredients:

  • 2 medium sized carrots, peeled
  • 1 courgette, sliced
  • 8 bite sized stalks broccoli
  • 1 tbsp vegetable oil
  • 100g cherry tomatoes, cut in half
  • 4 spring onions, sliced
  • 3 tomatoes, chopped
  • A handful of black olives, sliced
  • ½ cucumber, cut lengthways and sliced
  • 3 tbsp chopped basil
  • 1 avocado, sliced
  • 400g tin of butter beans, drained and rinsed

For the dressing

  • 20ml cider vinegar
  • ½ tsp Dijon mustard
  • Pinch saffron strands
  • 1 tsp caster sugar
  • 50ml olive oil
  • 1 small shallot, chopped

Method

1. Mix the carrots, courgettes and broccoli into a bowl, lightly season and toss together with the vegetable oil.

2. Grill the vegetables in batches on a hot pan, until lightly charred

3. When all the vegetables are charred, add the remaining salad ingredients, toss together and place to the side

For the saffron dressing:

1. soak the saffron strands in warm water for about approx 30 minutes and then strain the saffron

2. Whisk the vinegar, mustard, saffron liquid, sugar and a pinch of salt together until the sugar has dissolved.

3. Whisk in the oil gradually, then stir in the shallots. Dress the salad and serve.

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