Preheat the oven to 170 °C and line a baking tray with baking parchment.
In a small bowl, whisk together the garlic, capers, nori flakes and vegan mayonnaise. Place the vegan chicken fillets on one side of the lined baking tray. Use around 1 tablespoon of the garlic and caper mayonnaise to brush over both sides of the vegan chicken.
3 cloves of garlic, 1 tablespoon capers, 1 teaspoon nori flakes, 6 tablespoon vegan mayonnaise, 4 vegan chicken fillets
In a medium bowl, toss the sourdough chunks with around 1 tablespoon of the extra virgin olive oil then sprinkle with flaky sea salt and freshly ground black pepper. Spread on the other side of the baking tray. Place the baking tray in the oven to bake both the vegan chicken and the croutons.
150 g sourdough bread, 4 tablespoon extra virgin olive oil, Salt and pepper
Once the croutons are golden and crispy (around 10 minutes) remove them from the tray and set aside to cool. Return the chicken for a further 10-15 minutes.
Meanwhile, transfer the remaining garlic and caper mayonnaise to a medium bowl. While whisking, slowly drizzle in the remaining 3 tablespoon extra virgin olive oil. Add the dijon mustard, the nutritional yeast and the lemon zest and juice. Whisk the dressing well until smooth and glossy then season to taste with salt and plenty of ground black pepper.
2 teaspoon Dijon mustard, Zest and juice of ½ a lemon, 1 tablespoon nutritional yeast
Remove the vegan chicken from the oven and slice thinly on the diagonal into strips.
Place the lettuce in a large salad bowl and toss in a few tablespoons of the dressing. Top with the vegan chicken, croutons and vegan parmesan then drizzle with the extra dressing. Finally top with a good grind of fresh black pepper before serving.
4 x baby gem lettuces OR 2 x cos lettuce, 25 g vegan parmesan