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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:

  1. 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.
  2. 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.
  3. 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
  4. For the Zatar dressing:

    • Whisk the HELLMANN'S classic vinaigrette dressing with the toasted za'atar spice. Decant into squeezy bottle for service.
  5. 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.