Pan fried veggie salad

Halve the lettuce and put in a bowl. Mix the remaining ingriedients, add into the bowl and marinate the lettuce.

• 1 Tbsp Agave syrup
• 3 Romaine lettuce (~ 12.7 oz)
• 1 ⁠½ Tbsp Olive oil
• 1 tsp Lemon juice
• ½ tsp Rosemary leaves, dried
• ¼ tsp Thyme leaves, dried
• ¼ tsp Oregano leaves, dried

Finely chop the radish and at into a mason jar alongside the other ingredients. Put on the lid and shake until everything has mixed.

• 2 ⁠½ Tbsp Vegan cream cheese
• ¼ bunch of Chives, fresh or frozen (~ 2 Tbsp)
• 1.1 oz Radishes
• ¾ tsp Balsamic glaze
• 2 Tbsp Vegan cream alternative
• Salt
• Black pepper

Cut the bread into bite size pieces. Heat the olive oil in a pan, add the bread and fry until golden brown and crispy all around.

• 1 Dinner roll (~ 2.1 oz)
• 2 tsp Olive oil

Add the lettuce into the pan and fry from both sides for around 1-2 minutes. Take out of the pan. Add the chicken substitute into the pan and fry until crispy and brown all around.

• 5.3 oz Vegan Chicken Substitute

Serve the salad with the croutons and chicken substitute and top with the dressing.

Enjoy your meal!