I N S T R U C T I O N S

start by halving the lettuce hearts and brush them with a little olive oil

combine all other ingredients - except your capers to decorate and the lemon zest - in a food processor and mix until it’s a smooth and thick dressing consistency, add salt to taste

heat a griddle or heavy based frying pan until very hot and grill the romaine hearts until lightly browned on both sides

plate them immediately, top with dressing and garnish with the leftover capers, lemon zest and freshly ground black pepper 

* if you want to make your own vegan mayo just combine 150ml unsweetened soy milk and sunflower oil with 1 table spoon lime juice and salt to taste in a tall glass using an immersion blender - pulse until the mayonnaise is emulsified moving from the bottom upwards