Dressing – 250g vegan mayo (hellmans is the best) (makes lots of dressing)

30g Dijon mustard

30ml white wine vinegar

2tsp tamarind sauce

Juice n zest 1 lemon


tsp garlic powder

125g very finely grated veggie parmesan


Half finely sliced red onion

Veg parmesan shavings


head cos lettuce


125g French stick cut into cubes

Oil to deep fry

25g fine sea salt

Tbs garlic powder


2 red peppers, charred, put in a bag and peeled


Tbs smoked paprika

1 sheet finely shredded nori



  1. Dressing – mix well
  2. Deep fry the croutons for 2-3mins then toss in a mix of salt and garlic immediately
  3. Peppers - -slice and toss in paprika
  4. Finally toss everything in approx. 150f dressing and serve
  5. Finally toss the peppers, a sliced head of cos lettuce, the croutons, half a finely sliced red onion in approximately 3 tbsp (or enough to coat the salad) of the dressing and serve topped with a spoonful more of the dressing and more shaved vegan parmesan.

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