Autumn vegetable salad with saffron dressing

Name: 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