To make the vegan bacon, mix all the marinade ingredients together and stir well, adding olive oil last, until you have a nice emulsion.
Carefully cut the rice paper into strips – however thin you’d like them.
Brush well with the marinade and bake on a baking sheet at 200C for three minutes. Watch it like a hawk – you want a nice dark colour, but catch it just before it starts to burn.
Finely slice the sprouts, or use a mandolin to slice them very thinly.
Blanch the peas in boiling water for a minute or two, to soften but keep a crunch.
Finely chop the parsley, segment the oranges and chop the cranberries into small pieces.
Stir all the dressing ingredients together, and stir the salad in a bowl.
Now make the chestnut cashew cream by simply adding all the ingredients to a food processor and blending until smooth and creamy.
Place the salad on a plate, piping or spooning the chestnut cashew cream onto the salad and then adding the ‘bacon’ either as strips or chopped on the top.
Recipes courtesy of founder and executive chef of bespoke catering company Peardrop London, Rose Lloyd Owen, who has recently launched a collection of sustainable wild ketchups, made exclusively from British ingredients, and available here.
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.