There are two sorts of people: the ones who love salads, and the ones who don’t.

Or rather, the ones who haven’t quite realised that a salad is just a green, leafy vehicule for all the good stuff.

And this Vegetarian Caesar Salad recipe is the perfect demonstration of this theory.

If you’re already a  salad sort of person, you’ll love it! (also we should totally be friends and swap recipes!)

But for those who roll their eyes at the very mention of vegetarian, low cal and run from anything proclaiming to be ‘healthy’… this is a total dreamboat.

The perfect “salad for salad dodgers”.

It’s fresh, crunchy and light, but packs such a punch in terms of flavours that nobody will ever guess it’s actually good for you!

The very best way to get your friends on the green side of the force!

Vegetarian Caesar Salad (serves 2-3)

Ingredients: 1 box Fry’s Family Rice & Chia Nuggets, 2 heads of Romaine lettuce (washed, dried and cut lengthway), 3 free-range eggs, 1 handful croutons, handful Parmesan shavings, fresh chives (chopped), 2 egg yolks, 1 heaped teaspoon Dijon mustard, 2 cloves garlic (finely chopped or grated), 3 tablespoons Worcestershire sauce, 4 tablespoon cider vinegar, olive oil, salt, pepper

1. Pre-heat your oven to 200°C, then cook the nuggets according to box instructions. When they’re nice and golden (and your whole kitchen smells of toasted rice), take them out and cut them on an angle into bite-sized chunks.

2. Put a pot of water to boil. When it’s boiling, drop the eggs in and cook for 6-7 minutes. Shell the eggs, then cut in half lengthway.

3. While things are cooking, make your Caesar dressing: in a bowl, mix together the mustard, garlic, Worcestershire sauce and vinegar. Add the egg yolk, then blend with a hand blender.  Add olive oil slowly until it just starts to emulsify. Season with salt and pepper.

4. Dress your salad on big plates, starting with the lettuce. Drizzle with a bit of the dressing, then add the halved eggs, nugget chunks and croutons. Drizzle with more of the dressing, then sprinkle with Parmesan shavings and chopped chives. Serve immediately.