Classic Chick'n Caesar Salad

Method

1. Preheat the oven to 200°C (392°F), or according to your mock meat instructions. Lightly oil a baking tray to warm. Wash the salad leaves and roughly chop your veggies; set aside.
2. If required, part-cook the vegan chicken-style pieces, then shred using two forks. Cook your protein alongside the croutons for extra flavour.
3. Crush 2 of the peeled garlic cloves with the grated vegan cheese, a drizzle of olive oil, salt, and pepper to make the dressing. Gradually add the yoghurt, lemon juice, and zest, plus more olive oil, until you reach your desired creamy consistency.
4. Tear the bread onto the baking tray. Add the torn vegan bacon, the shredded vegan chicken, the thyme, a generous drizzle of oil, salt, pepper, and the final crushed garlic clove.
5. Bake the crouton and chick'n mix for 10 minutes, remove and toss to crisp all the sides (add more oil if you like), then bake a further 5–10 minutes until the bacon and chick'n are cooked and the croutons are golden.
6. Wash and dry the romaine thoroughly to keep the salad crisp. In a large bowl, combine the salad leaves, the dressing, and the hot crouton mixture. Toss until everything is evenly coated in the creamy dressing.
7. Plate up and serve with an extra bowl of dressing on the side — guests will want more! Dress right before serving to avoid sogginess.

Equipment

• Knife and chopping board
• Large mixing bowl
• Whisk or small blender
• Measuring spoons
• Baking tray
• Salad spinner
• Pestle and mortar