Broccoli Caesar Salad

Preheat the oven to 200°C.

Cover the cashews with boiling water and set aside to soften.

Place the broccoli on its head, florets facing the chopping board and stalk facing upwards. Slice off the florets, and move them to the side, so you end up with just the stalk.

Slice the tough skin off of the stalk and cut it into a rectangle as best you can. Cut it into thin strips, then lay a few of these strips on top of each other to cut them into thin batons.

Place the batons in a bowl with ½ tsp table salt and massage the salt into the broccoli stem until they start to soften. Set aside while you get on with the rest.

Chop the broccoli florets into equal-sized pieces and lay on a baking tray.

Drain the chickpeas and place them on the tray with the broccoli and season with the cumin, coriander and paprika, olive oil and salt and pepper. Roast for 10 mins, toss and roast for another 10, until the chickpeas are golden brown and the broccoli is cooked through and starting to char on the outside.

Meanwhile, make the dressing. Add the softened cashews, oat milk, Dijon mustard, nutritional yeast, ½ tbsp olive oil, 1 tbsp lemon juice, 1½ tsp capers plus 1 tsp of caper brine and blend until smooth. Season with salt and pepper and taste.

Roughly chop the lettuce and spread over a large platter, drizzle with a little olive oil and season lightly with salt. Scatter over the broccoli and chickpeas and pickled stem, then drizzle over the sauce.

Scatter broken crisps over the top, if using. This salad doesn't keep well, so assemble it right before serving.