Bánh Mì-Style Meat-Free Chick'n Salad & Sesame Croutons

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Peel and finely slice your shallot[s]

Slice your cucumber into discs, then slice each individual cucumber disc into matchsticks

Top, tail and peel your carrot[s], then continue to peel lengths until you end up with a pile of carrot ribbons

Add your hoisin sauce, rice vinegar, soy sauce, 1 tsp [1 1/2 tsp] [2 tsp] sugar and 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil to a large bowl with a pinch of salt and stir it all together – this is your hoisin dressing

Tear your ciabatta[s] into rough, bite-sized pieces

Add the torn ciabatta to a baking tray with your toasted sesame oil, black sesame seeds and a pinch of salt

Put the tray in the oven for 5 min or until golden and crisp – these are your sesame croutons

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add your meat-free chick'n and cook for 6-7 min or until warmed through and starting to brown

While the meat-free chick'n is cooking, strip your mint leaves from their stems and chop them roughly, discard the stems

Chop your coriander finely, including the stalks

Wash your salad, then pat it dry with kitchen paper

Add the carrot ribbons, cucumber matchsticks, sliced shallot, salad, sesame croutons and most of the chopped mint and chopped coriander (save the rest for garnish!) to the hoisin dressing and give it a gentle mix up – this is your bánh mì-style salad

Once the meat-free chick'n is cooked, transfer it to a clean board and shred it apart, using two forks – this technique is known as 'pulling'