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Recipe serves 2
1 head of romaine lettuce
2 tbsp crispy vegan bacon pieces (I use aubergine bacon, recipe on my website)

For the chick’n:
150g king oyster mushrooms
1 tbsp olive oil
1 tsp onion powder
1/2 tsp dried sage
1/2 tsp dried rosemary
Pinch of salt

For the dressing:
3 tbsp unsweetened vegan yoghurt
2 tbsp vegan mayo
1 tbsp lemon juice
1 tsp nutritional yeast
1 tsp capers
Pinch of salt

For the croutons:
2 slices of sourdough bread

Start by making the chick’n. Add the oil, onion powder, sage and rosemary to a pasta bowl. Tear the mushroom into roughly 2-inch pieces and add to the bowl. Mix around until well coated.

Heat a non-stick pan and add the mushrooms. Fry for 5-7 minutes until cooked through and golden on the edges. Remove the mushrooms, leaving any excess juice/oil in the pan, and put to one side.

Cut the bread into chunky cubes. Add to the pan and coat in the leftover herbs and oil. Season with a pinch of salt. You can add an extra tsp or two of oil if the pan is dry. Fry over a medium heat for a few minutes until crisp and golden.

Wash and spin or pat dry the lettuce. Roughly chop and split between two bowls.

Add the dressing ingredients to a blender or food processor and blend until smooth. Season to taste.

Top the lettuce with the mushroom chick’n, vegan bacon and croutons. Drizzle the dressing over the salad, toss through and enjoy! 💛
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