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Autumn salad

Autumn salad

Serves 4

Nutritional information

Per serving
Energy 369kcal
Fat 22.3g
Saturated fat 3.7g
Carbohydrate 26g
Sugar 9g
Fibre 12.1g
Protein 12.3g
Salt 0.2g


  • 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
  • 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


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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