AUTUMN VEGETABLE SALAD

Ingredients

• Half a butternut squash, cut into half moon wedges
• 2 tbsp RAW Greek Extra Virgin Olive Oil
• 12 rainbow carrots, tops left on, washed and peeled
• 1 medium courgette, sliced into ribbons
• 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
• handful black olives, stoned and sliced
• ½ cucumber, cut lengthways, seeds removed and sliced at the angle
• 3 tbsp roughly chopped basil
• 20ml RAW Apple Cider Vinegar with The Mother
• ½ tsp Dijon mustard
• pinch saffron strands
• 1 tsp caster sugar
• 50ml RAW Greek Extra Virgin Olive Oil
• 1 small shallot, finely chopped