Charred Heritage Carrot Salad, Kumquat, 'cream 'cheese', Za'atar dressing

Name: Charred Heritage Carrot Salad, Kumquat, 'cream 'cheese', Za'atar dressing
Yield: 10
Ingredients: 200.0g Kumquats; 100.0ml Water; 50.0ml White wine vinegar; 2.0g Salt; 30.0g Caster sugar; 2.0g Fennel seeds; 25.0g Vegan Butter; 20.0ml Vegetable oil; 200.0g Onions; 3.0g Salt; 500.0g Heritage carrots; 20.0g Thyme; 20.0g Dill; 30.0g Creamed coconut; 500.0g plant based cream cheese; 5.0g Lemon zest; 125.0ml Hellmann's Classic Dressing 1L; 5.0g Za'atar

Charred Heritage Carrot Salad, Kumquat, 'cream 'cheese', Za'atar dressing – recipe

Vibrant plant based salad packed with flavour. Charring the Heritage carrots brings out their best and the Hellmann's Classic Vnaigrette is a great base for Za'atar spiced dressing.

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for the pickled kumquat:

Kumquats 200.0 g
Water 100.0 ml
White wine vinegar 50.0 ml
Salt 2.0 g
Caster sugar 30.0 g
Fennel seeds 2.0 g

For the Heritage Carrots and onions:

Vegan Butter 25.0 g
Vegetable oil 20.0 ml
Onions 200.0 g
Salt 3.0 g
Heritage carrots 500.0 g

for the 'cream cheese'

Thyme 20.0 g
Dill 20.0 g
Creamed coconut 30.0 g
plant based cream cheese 500.0 g
Lemon zest 5.0 g

For the Zatar dressing:

Hellmann's Classic Dressing 1L 125.0 ml
Za'atar 5.0 g

Spring

Main courses

Starters

Salads

Pub Food

Contract Catering

Plant Based

Vegan

Snacks

Summer

Autumn

Winter

Vibrant plant based salad packed with flavour. Charring the Heritage carrots brings out their best and the Hellmann's Classic Vnaigrette is a great base for Za'atar spiced dressing.

...

Preparation

for the pickled kumquat:
- Combine all the ingredients, except the kumquats, in a pan and bring to boil.
- Add kumquats and simmer for 4 minutes. Remove from heat.
- Chill and keep in pickling liquor.
For the Heritage Carrots and onions:
- Toss carrots with oil and salt.
- Heat a cast iron skillet over high heat and sear carrots on all sides until charred. Remove and cool. Using a peeler or mandoline, make ribbons of carrots and set aside.
- Thinly slice onions, and cook over low heat with dairy free butter for 20 minutes till caramelised.
for the 'cream cheese'
- Blend the plant based cream cheese with the coconut cream and lemon zest.
- Fold through picked & finely chopped dill and thyme
For the Zatar dressing:
- Whisk the HELLMANN'S classic vinaigrette dressing with the toasted za'atar spice. Decant into squeezy bottle for service.
to finish the Salad:
- Combine spinach, carrot ribbons, caramelized onions and toss with half the Za’atar Dressing.
- Top with sliced kumquat. Sprinkle with toasted Za'atar and the rest of the dressing.