Crush the garlic into the oil and leave to infuse while you get on with everything else.

Heat the oven to 200C (180C fan)/390F/gas 6 and cut the bread, crusts and all, into crouton-sized chunks.

Put these on a baking tray, drizzle over a little of the garlicky oil and sprinkle with salt.

Toss the bread to coat, then bake for about 20 minutes, turning over once halfway, until golden all over.

Meanwhile, put the aquafaba, chickpeas, nori, lemon juice, caper brine, miso and nutritional yeast in a container just wide enough to fit the head of a stick blender.

Whizz until completely smooth, then, still whizzing, gradually trickle in the remaining garlic-infused oil, running it slowly down the side of the container, until you have a creamy dressing.

Season to taste.

In a mini chopper, pulse all the ingredients for the cashew “parmesan”, if making, until reduced to a rough powder; don’t overdo it, though, or you’ll end up with nut butter.

Tear the lettuce into bite-sized pieces and put them in a large bowl.

Add just over half the dressing and a good spoonful of the cashew mixture, if using, and toss to coat (add more dressing, if necessary).

Transfer to a serving bowl or plates, then top with the croutons, a sprinkle of extra cashews and a good grind of black pepper.

Serve with the rest of the dressing on the side, for people to add as they wish.