Creamy Vegan Salad with Caesar-style Dressing

Method

1. In a small bowl, combine bbq sauce, soy sauce, olive oil, smoked paprika and a pinch of salt and pepper. Mix well.
2. Tear up rice paper sheet into small pieces, before soaking in hot water for 1-2 minutes.
3. Once soaked, add rice paper pieces (without water) and bbq sauce mixture to a frying pan over the heat. Heat until bubbling.
4. Cut tempeh and bread into desired sized pieces.
5. In a hot frying pan, toast tempeh and bread in olive oil until crispy.
6. While these are cooking, cut cos lettuce into small pieces.
7. In a small bowl, combine Cocobella Natural coconut yoghurt, soy milk, lemon juice, garlic and salt and pepper to taste to make Caesar-style dressing.
8. To serve, add cos lettuce to a large salad bowl, followed by sundried tomatoes, toasted croutons, rice paper bacon, tempeh, avocado and Caesar-style dressing.