METHOD:

If you have a high speed blender combine all the dressing ingredients in the blender jug and blend on high until smooth. Taste and season to your liking. If however you have a slightly less powerful blender soak the cashews in boiling water for 15 minutes before blending all the ingredients together. Once the dressing is nice and smooth transfer it to a jar and place in the fridge for now.

Whether you are using chickpeas or vegan “chicken” pieces heat the oil in a skillet over medium heat. If using chickpeas drain and rinse them and then add them to the warm pan. If using vegan “chicken” add it to the pan from frozen. Season the chickpeas or vegan “chicken” with chicken seasoning and garlic powder. Toss to combine and fry on a medium low heat until lightly golden.

While the chickpeas or vegan “chicken” is frying prepare the salad. Slice the romaine lettuce into chunky slices and tear the lettuce apart gently before transferring to a large mixing bowl. Very finely slice the fennel, you could use a mandolin for this if you wish. Cut the cucumber into quarters lengthwise and then slice going the other way.

Add the sliced fennel and cucumber as well as the rocket to the mixing bowl with the romaine lettuce. Pour over the chilled dressing and toss very thoroughly to coat the veggies. Portion the greens out into four individual bowls.

Peel, half and finely slice the shallots. Sprinkle the slices over the four bowls. Then top the salad bowls with the now golden chickpeas or vegan “chicken”. Finally divide the marinated artichokes between the bowls and serve.