Hearts of palm and watercress salad

Peel and thinly slice the red onion.

Halve the cherry tomatoes.

Slice the hearts of palm into bite-sized pieces; peel, pit and dice the avocado.

Wash the watercress in cold water and dry it in a salad spinner.

Roughly chop the watercress, and the parsley stalks and all.

Put the greens in a large mixing bowl with the red onion, tomatoes, hearts of palm, avocado, hemp hearts and a pinch of chili flakes.

Whisk the lemon juice, olive oil, Dijon, plant-based mayo, salt and pepper until combined and creamy.

Pour in half the dressing, mix, taste and add more as wanted.

Plate generously; serve with toasted bread, baked tofu or a lemon wedge.