Ingredients
for the pickled kumquat:
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Kumquats 200 g
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Water 100 ml
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White wine vinegar 50 ml
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Salt 2 g
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Caster sugar 30 g
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Fennel seeds 2 g
For the Heritage Carrots and onions:
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Vegan Butter 25 g
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Vegetable oil 20 ml
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Onions 200 g
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Salt 3 g
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Heritage carrots 500 g
for the 'cream cheese'
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Thyme 20 g
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Dill 20 g
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Salt 3 g
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Creamed coconut 30 g
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plant based cream cheese 500 g
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Lemon zest 5 g
For the Zatar dressing:
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Za'atar 5 g
Preparation
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for the pickled kumquat:
- Combine all the ingredients, except the kumquats, in a sauce pot and bring to boil.
- Add kumquats,and simmerfor4 minutes. Remove from heat.
- Chill and keep in pickling liquor.
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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.
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for the 'cream cheese'
- blend the plant based cream cheese with the coconut cream and lemon zest.
- Fold throughpicked and finely chopped dill and thyme
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For the Zatar dressing:
- Whisk the HELLMANN'S classic vinaigrette dressing with the toasted za'atar spice. Decant into squeezy bottle for service.
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to finish the Salad:
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Combine spinach, carrot ribbons, caramelized onions and toss with half the Za’atar Dressing.
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Topsliced kumquat pieces. Sprinkle with toastedZa'atar and the rest of the dressing.
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