Autumn vegetable salad with saffron dressing

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
• 20ml cider vinegar
• ½ tsp Dijon mustard
• pinch saffron strands
• 1 tsp caster sugar
• 50ml extra virgin rapeseed oil
• 1 small shallot, finely chopped

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