Plant-Based Cobb Salad With Tomatoey Croutons

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

Add your sweetcorn cobettes to one side of a baking tray with a drizzle of olive oil and a pinch of salt

Put the tray in the oven for an initial 15 min or until beginning to char

Chop your cherry tomatoes in half

Tear your ciabatta[s] into chunky bite-sized pieces

Add the halved tomatoes and torn ciabatta to a bowl

Add 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a generous pinch of salt and pepper

Squeeze the halved tomatoes together with the torn ciabatta so that the juice soaks into the bread – this is your marinated ciabatta

While the ciabatta is marinating, peel and chop your red onion[s] into wedges

Peel and finely chop (or grate) your garlic

Slice your chestnut mushrooms finely

After an initial 15 min, remove the tray from the oven and add the marinated ciabatta to the other side of the tray

Return the tray to the oven for a further 10-15 min or until the sweetcorn and marinated ciabatta are golden and crispy – these are your charred sweetcorn cobettes & tomatoey croutons

Tip: Watch them like a hawk to make sure they don't burn!

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

Once hot, add the onion wedges with a pinch of salt and cook for 2-3 min or until beginning to soften

Once softened, add 2/3 of the chopped garlic (you'll use the rest later), the sliced mushrooms, ground smoked paprika and a pinch of salt and cook for 6-8 min or until browned and softened – these are your smoky mushrooms

Meanwhile, wash your lettuce, then pat it dry with kitchen paper and shred finely

Cut your avocado[s] in half lengthways, around the stone[s]

Remove the stone[s] using a spoon, then scoop out the avocado flesh and dice roughly

Combine your mayo, dried oregano, remaining garlic, cider vinegar and a pinch of salt in a small bowl – this is your ranch-style dressing

Once the sweetcorn is charred and crispy, stand the charred sweetcorn cobettes upright and carefully slice the corn from the cobs using a sharp knife – this is your charred corn