Ingredients:

For the créma:

3 tablespoons of basic cashew cream

2 1/2 teaspoons lime juice

1 teaspoon honey or agave

1 teaspoon of chopped cilantro/coriander (or you can use mint if you aren't a cilantro fan)

1 teaspoon smoked paprika

Pinch of salt

Dash of cayenne pepper (optional)

For the salad:

Handful of baby lettuce leaves (or lettuce of choice)

1 tablespoon of fresh cilantro

1/2 avocado, sliced

1/4 cup cooked black beans

1/4 medium sized red or yellow bell pepper/capsicum

1/3 cup cooked corn kernels

1/2 medium tomato, sliced or cut into wedges

1/4 cup diced cucumber

2 tablespoons of grated almond cheese (or you can use cheddar or mozzarella)

Salt & pepper to taste

Directions:

1) For the créma: Finely chop the cilantro. Mix cilantro with the remaining créma ingredients. Adjust salt to taste. Put aside.

2) Flatten the piece of bell pepper out onto a hot, lightly greased pan. Season with salt & pepper and grill until cooked through. Remove from heat and allow to cool before slicing.

3) Place lettuce onto a plate and then add all remaining salad ingredients. Toss the salad lightly and then top with the créma. Season with salt & pepper to taste. Enjoy!