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.
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!