Ingredients per serve



  • Romaine Lettuce 880.0 g
  • Assorted Carrots Olive oil, as needed 320.0 g
  • Salt And Pepper

Ranch Dressing

To Serve

  • Capers 40.0 g
  • Pine nuts 20.0 g
  • Fresh Parsley 20.0 g

This is one of those dishes that’s far more than the sum of its parts. Grilled romaine takes on a smokey flavour, while earthy, sweet carrots are lifted by the vegan ranch dressing.



  1. Vegetables

    • Peel the carrots, leaving the tops on.Place on a sheet tray. Drizzle with olive oil and season.
    • Roast the carrots in the oven until charred and cooked through.
    • Slice romaine lettuce into halves. Place on a sheet tray. Drizzle with olive oil and season.
    • Cook on the grill until charred on all sides.
  2. Ranch Dressing

    • Add HELLMANN’S Vegan Mayonnaise to the blender.
    • Add vegan sour cream, white wine vinegar, a squeeze of lemon juice, fresh parsley, chives, garlic, mustard and season with, salt, pepper, and KNORR Intense Flavours Roast Umami. Blend until smooth.
  3. To Serve

    • Plate the dish, starting with a bed of grilled romaine and roasted carrots.
    • Generously drizzle with the vegan ranch dressing, and garnish with capers, pine nuts and parsley.