• Pre-heat your oven to 190 C / gas mark 5 / 375F.

To make the Caesar salad dressing

• Add the lemon juice to the vegan mayonnaise slowly and whisk until it is smooth and the perfect drizzling consistency.
• Stir through the minced garlic, finely chopped capers and wholegrain mustard. Taste and adjust the flavours to your preference.
• Place the dressing to one side until ready to serve.

To make the croutons

• Toss the stale bread cubes in the olive oil to ensure they are all covered.
• Season them with salt and pepper then spread over a large baking sheet (you don't want them to be touching each other).
• Place them in the oven for 15 minutes, shaking halfway through. In the meantime, prepare the plant-based chicken.

To cook the plant-based chicken

• Add the olive oil to a griddle pan and place over a medium heat.
• Once the pan and oil are hot add the plant-based chicken pieces.
• Grill them for 5-8 minutes either side or until they are crisp on the outside and piping hot. (Check the packet for precise cooking times).
• Once cooked add them to the oven along with the croutons and turn the oven down low while you assemble the salad.

To assemble the salad.

• If serving as one salad, add the lettuce leaves to a salad bowl and toss with the dressing, additional capers, croutons and plant-based chicken pieces. Sprinkle over the vegan parmesan immediately before serving.
• If serving as two separate portions, divide the lettuce between two plates. Scatter over the additional capers, croutons and plant-based chicken before drizzling over the vegan Caesar dressing. Finish with a sprinkling of vegan parmesan immediately before serving.