Autumn Vegetable Salad with Saffron Dressing

• multicolored carrots↗12

  with greens, washed and peeled

• medium zucchini1

  sliced

• broccoli with long stems↗8 stems

  any thick stems, cut lengthwise in half

• rapeseed oil↗1 tbsp
• mixed cherry tomatoes100 g

  halved

• green onions↗4

  thinly sliced on a bias

• plum tomatoes3

  scored, blanched, peeled, seeded and diced small

• black olives↗жменя

  pitted, sliced

• cucumber↗½ pcs

  cut lengthwise, seeded, sliced on a bias

• basil↗3 tbsp

  coarsely chopped

• apple cider vinegar↗20 ml
• Dijon mustard↗½ tsp
• saffron threads↗дрібка
• fine sugar1 tsp
• extra-virgin rapeseed oil↗50 ml
• мала шалот↗1

  дрібно нарізана

Step-by-step instructions

1. 1

   Heat a grill pan over medium‑high heat. Transfer the carrots, zucchini and broccoli to a large bowl, lightly toss them with rapeseed oil and mix. When the pan is hot, add the vegetables in batches and sauté until they are browned and slightly crisp, about 3–4 minutes. Return them to the bowl. Once all vegetables are browned, add the remaining salad ingredients, combine and set aside.

2. 2

   For the saffron dressing, whisk in a bowl the apple cider vinegar, Dijon mustard, rehydrated saffron threads, fine sugar and a pinch of salt until the sugar dissolves. Gradually stream in the extra‑virgin rapeseed oil while whisking continuously, then add finely chopped shallot. Dress the salad, toss gently and serve.