Charred Heritage Carrot Salad, Kumquat, 'cream 'cheese', Za'atar dressing
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.
Vegan
Plant Based
Autumn
Winter
Summer
Spring
Salads
Main courses
Ingredients
Charred Heritage Carrot Salad, Kumquat, 'cream 'cheese', Za'atar dressing
−
+
£67.77
for the pickled kumquat:
Kumquats
/g
200.0 g
0%
Water
/ml
100.0 ml
0%
White wine vinegar
/ml
50.0 ml
0%
Salt
/g
2.0 g
0%
Caster sugar
/g
30.0 g
0%
Fennel seeds
/g
2.0 g
0%
For the Heritage Carrots and onions:
Vegan Butter
/g
25.0 g
0%
Vegetable oil
/ml
20.0 ml
0%
Onions
/g
200.0 g
0%
Salt
/g
3.0 g
0%
Heritage carrots
/g
500.0 g
0%
for the 'cream cheese'
Thyme
/g
20.0 g
0%
Dill
/g
20.0 g
0%
Creamed coconut
/g
30.0 g
0%
plant based cream cheese
/g
500.0 g
0%
Lemon zest
/g
5.0 g
0%
For the Zatar dressing:
Hellmann's Classic Dressing 1L
/ml
125.0 ml
0%
Za'atar
/g
5.0 g
0%
/
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:
-
Za'atar 5.0 g
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.
-
