*Defrost the quorn fillets over night*

Preheat the oven to 180°C

• Roughly tear up the ciabatta rolls and drizzle over some olive oil on a large baking tray. Season with salt and pop in the oven for 8 minutes.
• Next, season the quorn fillets with salt and a squeeze of lemon. Add 1 tbsp of olive oil to a grill pan/ frying pan on a medium heat.
• Once the pan is hot, add the quorn fillets across the grates and increase the heat. Rotate after 6 minutes and repeat.
• Meanwhile, start making the dressing by smashing the garlic clove and removing the skin. Roughly chop the garlic and add a pinch of salt. Using the side of your knife, apply pressure to create the paste.
• In a large mixing bowl, combine the mayonnaise, squeeze of lemon, garlic paste, mustard. Once this has mixed together, slowly pour the olive oil from a height to emulsify with the rest of the dressing.
• Roughly chop the romaine lettuce and cherry tomatoes and add to your bowl. Serve up the quorn fillets, croutons and a drizzle of the homemade caesar dressing.

To meal prep, you can prep the quorn/ croutons in advance and then just chop the lettuce/ tomatoes and pour on the dressing on the day you want to eat it.