Oyster MusroomCaesar Salad

Ingredients
2 tbsp coconut oil
2 clusters of Oyster mushrooms
1/2 tin cooked chickpeas
1 romaine lettuce
1 large sprig of dill

Marinade
1 1/2 tbsp tamari or soy sauce
1 tsp apple cider vinegar
1-2 tsp maple syrup
1/2 garlic clove, grated
1 tsp spicy paprika powder
Salt & Pepper

Caesar dressing
2 tbsp vegan mayonnaise (or regular) 
1 tsp apple cider vinegar
1/2 clove garlic, grated
1-2 tbsp capers
Salt & Pepper  

PREPARATION

Instructions
1. Whisk together the marinade ingredients in a small jar.
2. Add oil to a cast iron pan on medium high heat and place the whole mushroom clusters in the pan. You can trim off the thickest part of the stem but make sure they still hold together.
3. Place another pan on top and press down to squeeze out liquid and to give the mushrooms a nice crust.
4. Let sit for about a minute or two and then flip the mushrooms on the other side and press again. Use a kitchen towel to wipe off any moist that gathers underneath the pressing pan. Do this process a few times until both sides look nice and golden. Add more oil if they stick to the pan.
5. Add the marinade to the pan and let the mushrooms get shiny and juicy on both sides.
6. Place the mushrooms on a chopping board and slice them into large bits.
7. Add the chickpeas to the same pan and let them soak up the remaining marinade.
8. Whisk together the Caesar dressing in a mixing bowl. If it feels too thick you can add in a splash of water. The consistency should be runny but still so it sticks onto a salad leaf. Taste and adjust the flavoring.
9. Cut the romaine into large pieces and add to the mixing bowl. Toss until all leaves are coated in dressing.
10. Divide the salad into two bowls, add the chickpeas, mushrooms and 1/2 avocado to each bowl and top with fresh dill and freshly ground black pepper.