Method

Preheat the oven to 200°C/180°C fan.

Place the cashew nuts into a bowl of cold water and soak for 20 minutes.

Slice the baguette and place into a roasting tray. Drizzle over 2 tablespoons of olive oil and crush a couple of garlic cloves. Sprinkle capers on top, toss together and place in the oven to bake for 15-20 minutes or until golden and toasty.

Drain the soaked cashews and place into a blender. Add the nutritional yeast, tahini, cashew milk, a squeeze of lemon juice and the Worcestershire sauce, then blitz until smooth.

Soft boil the eggs, then place in cold water until ready to peel. Place a griddle on a high heat. Split, de-stone and peel the avocado, then halve the 2 gem lettuces and griddle both on a high heat until just charred.

To serve, place 2 lettuce halves and half of an avocado on a plate. Add the perfectly-boiled egg and cut in half. Drizzle over the dressing, scatter over croutons and, if you wish, add Parmesan shavings.