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You will need Serves 4 1 head cos lettuce 1 bunch kale, stems removed 1 small Lebanese cucumber 1 punnet cherry tomatoes Herb-roasted Chickpeas 400g tin chickpeas, liquid reserved 1 1/2 tablespoons olive oil 1 tablespoon lemon juice 1 teaspoon dried basil 1 teaspoon dried parsley 1 teaspoon smoked paprika (optional) 1 teaspoon onion powder or granules 1/2 teaspoon fine sea salt 1/4 teaspoon cracked black pepper, or to taste Caesar Dressing 1/2 cup raw natural cashews, soaked for at least 10 minutes in boiling water, or overnight in cold water 1 1/2 tablespoons aquafaba (liquid from tin of chickpeas) 1 tablespoon lemon juice 1 1/2 teaspoons tamari or soy sauce (gluten-free, if needed) 1-2 cloves garlic, peeled 2 teaspoons dijon mustard 2 teaspoons capers, drained 1/2 teaspoon fine sea salt 1/4 teaspoon cracked black pepper 3 tablespoons mild-flavoured olive oil or canola oil Recipe: Taste for Life Directions 25 mins to prep 30 mins to cook Step 1 Preheat the oven to 155C if fan-forced (175C if conventional)

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