Ingredients

• Ingredients For the Dressing: 3 Tbs tahini 2-3 tsp capers finely minced/smashed 1 Tbs Caper brine the liquid that the capers comes in! 2-3 Tbsp lemon juice, (or to taste) around 1/3 lemon 1/2 tsp maple syrup (or coconut nectar) 3 Tbsp fresh minced garlic 4-5 cloves warm water to thin as needed For the Croutons: 1 tin chickpeas drained 1 Tbs smoked paprika 1 Tbs garlic powder 1 Tbs olive oil pinch salt For the Salad: 1 head Cos Lettuce Washed, dried & torn to bite size pieces 1 pack (200g) smoked tofu sliced into 1cm slices 3-4 Tbs chives and parsley- chopped optional, but pretty and tasty

Preparation

• Preparation For the Chickpea Croutons Preheat the oven to 180C/Gas mark 4 Drain the chickpeas and tip onto a baking tray Drizzle over the oil, paprika and garlic powder. Add a little salt. Mix them all around well so all the chickpeas are covered in the oil & seasoning. Bake for 20 mins, then stir and put back in the oven. Bake for a further 15 mins or until crispy. Depending on the day & your oven you might need to bake longer. Keep stirring until the chickpeas are crispy but avoid burning them. For the Salad Dressing In a jar with a lid, mix together all the ingredients and shake well. Add a little water and mix- add more if needed so the dressing is creamy, yet pourable. Taste the dressing. Add more salt, lemon juice or maple syrup to balance the flavours as needed For the Salad Brush a griddle or fry pan with a tiny bit of oil. Griddle or fry the tofu on each side Tear the lettuce. Then on a nice plate arrange the lettuce & tofu. Sprinkle with herbs. Drizzle over the dressing and toss some chickpea ‘croutons’ over. Serve with extra dressing on the side. This recipe serves 2.