+ GOOD – Save time by replacing the pickled kumquats with small slices of preserved lemons for a sharper taste

++ BETTER – If you can’t find colourful heritage carrots then just use the best quality normal carrots you can find

+++ BEST – Recipe

Heritage Carrot Salad

Food Main Courses Quick Meals Starters British Middle Eastern Vegan Vegetarian

This fresh and colourful salad, offers a tasty side or light lunch option for any menu

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10 Servings

Ingredients

• 50ml white wine vinegar

• 30g caster sugar

• 2g fennel seeds

• 200g kumquats

• 20ml vegetable oil

• 500g heritage carrots

• 200g onions, thinly sliced

• 25g vegan butter

• 500g plant-based cream cheese

• 30g creamed coconut

• 5g lemon zest

• 20g thyme, leaves picked

• 20g dill, finely chopped

• 125ml Hellmann’s Classic Dressing

• 5g za’atar plus more to serve

• Spinach leaves, to serve

Method

Add the vinegar, sugar, fennel, 100ml water and 2g salt to a pan and bring to the boil.
Add kumquats, simmer for 4 mins. Remove from heat. Chill and keep in the liquor.
Toss the carrots with oil and 3g salt. Heat a skillet over a high heat and sear the carrots on all sides until charred. Remove and cool. With a mandoline or peeler, make ribbons of carrots and set aside.
Cook the onions and butter gently in a pan for 20 mins until caramelised.
Blend the cream cheese, coconut cream and zest. Fold through the herbs.
Whisk the Hellmann’s Classic Dressing with the za’atar. Put to one side.
To serve: spread the cream cheese mix on each plate. Combine the spinach, carrots and onions, and toss with half the dressing. Add to each plate. Top with
sliced kumquats. Sprinkle with za’atar and the rest of the dressing.

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