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.

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.