Whipped Cream Cheese, Sweet Drop Peppers & Roasted Carrot Salad*

Author: Holly White

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Whipped Cream Cheese, Sweet Drop Peppers & Roasted Carrot Salad

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Ingredients

• 400g Carrots, peeled and sliced into 1/4
• 200g shallots
• Olive oil spray
• 1 Jar Sweet drop peppers
• 100g toasted chopped hazelnuts
• 200g vegan cream cheese
• 1/2 clove of peeled garlic, minced
• Zest of 1 lemon

Instructions

1. Generously oil and roast your carrots and shallots for 25-30 minutes until cooked through and crispy.
2. Add your vegan cream cheese to a food processor with 150 ml of the brine from the red peppers and garlic and pulse till a creamy texture is reached. Add more brine if you would like a thinner consistency.
3. Spoon your cream cheese mix onto a serving plate and top with roasted carrots, sweet drop peppers and crispy shallots. Top with lemon zest and toasted hazelnuts.

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*Thank you to Frontier Foods for Collaborating with me on this post. See their Instagram for more inspiration and shop the range in stores nationwide.