Method

1. 1.

   Make the dressing | In a large bowl, mix together the vegan mayonnaise, curry powder, mango chutney, turmeric and a pinch of salt until smooth | Zest and juice the lime into the bowl and mix through until smooth.

   Make the pulled chicken | Roughly chop the "chicken" into smaller shreds | Place the "chicken" into a baking tray and drizzle with olive oil, a pinch of salt and 1 teaspoon of curry powder | Mix well until all the "chicken" is coated in the oil | Cook for 25 minutes at 180ºC (stirring halfway through the cooking time)

   Prepare the ciabatta | Put the ciabatta on a baking tray and cook according to packet instructions (approx 10-12 minutes)

   Prepare the salad | Shred the lettuce leaves widthways until you have a chopped-like consistency | Spoon 2 tablespoons of the dressing into a large mixing bowl and stir through a dash of vegan milk | Add the chopped salad and mix well until all of the leaves are coated in dressing | Slice the spring onions, finely chop the coriander and mix both through the salad leaves | Mix through the flaked almonds and black sesame seeds and set the bowl to one side

   Dress the pulled "chicken" | Add the "chicken" into the large bowl along with the dressing and pine nuts | Mix well until all the "chicken" is coated in the dressing

   Time to serve | Take the ciabatta out of the oven, cut it in half lengthwise and spread over a little vegan butter | Spoon the dressed leaves onto the ciabatta, pile on the coronation "chicken", sprinkle over a few sesame seeds, flaked almonds, chopped coriander and spring onions | Cut into 4 sandwiches and serve right away with crisps and a glass of something cold and bubbly