Simon Rimmer served up a tasty Vegan Caesar Salad on Sunday Brunch.

The ingredients are: Half finely sliced red onion, Veg Parmesan shavings, head cos lettuce, 125g French stick cut into cubes, Oil to deep fry, 25g fine sea salt, Tbs garlic powder, 2 red peppers, charred, put in a bag and peeled, 1 tbsp smoked paprika and 1 sheet finely shredded nori.

For the dressing (makes lots): 250g vegan mayo, 30g Dijon mustard, 30ml white wine vinegar, 2tsp tamarind sauce, Juice and zest 1 lemon, Salt & Pepper, 1 tsp garlic powder, 125g very finely grated vegan Parmesan.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.