Ingredients1 courgette, cut into small cubes 1 aubergine, cut into small cubes Small cauliflower, broken into florets 1 red onion, slices into thin wedges 250g cherry tomatoes 2 tbsp olive oil 3 sprigs thyme Salt and pepper 1 frisee lettuce, cleaned and broken into fronds 1 tbsp pine nuts, toasted Dressing: Pinch saffron 1 tbsp sultanas 2 tbsp boiling water 1 tbsp red wine vinegar 1 tsp Dijon mustard Salt and pepper
Types of Dishes
Fish and Seafood
Cooking appliance
Wok
Type of ingredient
Vegetables
Vegetarian
Event Recipes
Owners Courses
Preparation1. Cover the saffron and sultanas with the boiling water and set aside. 2. Lightly toast the pine nuts in the wok and set aside. 3. Mix all the vegetables except the tomatoes, with the olive and thyme, season with salt and pepper. 4. Heat the wok on 9, stir-fry the vegetables until just cooked. Add the tomatoes and toss until just warm and beginning to burst. 5. Mix up the dressing and pour over the hot vegetables, allow to stand for 5 minutes. 6. Arrange the lettuce on a serving platter and pile the dressed vegetables on top. 7. Sprinkle over the toasted pine nuts.