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
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

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.