Serves 2-4

Prep time 20 minutes


3 small carrots, peeled and halved
2 small courgettes, cut into 3 thick slices each
6 large broccoli Romanesco florets, halved
3 tomatoes, halved
1 small radicchio, cut into 6 wedges
10 basil leaves, torn
2-3 handfuls rocket
Olive oil and salt

Ingredients For the Honey mustard dressing

1 tbsp Dijon mustard
1 tsp whole grain mustard
1 tbsp honey
2 tbsp apple cider vinegar
6 tbsp olive oil


Season and lightly coat the vegetables with oil.

Cook the veg in a hot griddle pan until blackened and charred nicely on both sides.
For the Dressing: put all ingredients in a jar with a tight fitting lid and shake to emulsify.

To assemble

Layer up the vegetables nicely on a serving plate and top with rocket and torn basil.

Drizzle with dressing and serve.

Chef’s tip: this salad is best made with local, seasonal vegetables. Do not stick to the ingredients in the recipe but go to the farmer’s market or a vegetable truck and choose the best veggies you can find!

Alison Azzopardi

Alison Azzopardi

Head Chef, Trabuxu Bistrot. She thrives on throwing herself into her dishes and likes the challenge of creating robust hearty dishes made with fresh local produce.

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