Slice 1 gem lettuce in halve and drizzle with 1 tsp of olive oil. Heat a grilled pan and place the lettuce flat side down and cook for 2 minutes until they start to char and crisp. Meanwhile, cube 2 slices of bread to resemble croutons and pan-fry in 1 tsp of olive oil for around 5 minutes until crisp adding a pinch of dried oregano and thyme. Once lettuce and croutons and ready put to one side. To make the dressing, put 20g of cashews in a blender with 1 tsp of Dijon mustard, a squeeze of lemon and a large splash of almond milk. Blend dressing until smooth then drizzle over the grilled lettuce. Finish with a scattering of croutons.