spoon spoon spoon Easy


10 Moving Mountains No Chicken Nuggets

1 head romaine lettuce

1 bread roll for croutons, cut into chunky croutons

40 g vegan parmesan

Olive oil

Salt, pepper

For the dressing:

1 sheet toasted nori

2 tbsp vegan mayo

1 tsp Dijon mustard

1 tsp roasted garlic paste

1 tsp white miso paste


  1. Start by preheating the oven to 180°C. Cook the Moving Mountains No Chicken Nuggets following the on-pack instructions.
  2. Add the bread roll croutons to another tray, drizzle generously with olive oil, and season with salt and pepper. Bake in the oven for 10 minutes – until brown and crispy.
  3. Make the dressing. Blitz the nori sheet in a spice grinder. Add the mayo, mustard, garlic paste, and miso to a small bowl and combine with a spoon. Fold the nori in and add a splash of water if the dressing is too thick.
  4. Add the lettuce to a large mixing bowl. Add the nuggets, croutons, and dressing. Toss with your hands and serve on plates. Grate the parmesan over.
  5. Bake for 30 min, until light brown. Add the cheese and bake for a further 10 minutes. Enjoy!