To make the vegan bacon, mix all the marinade ingredients together and stir well, adding olive oil last, until you have a nice emulsion.
Carefully cut the rice paper into strips – however thin you’d like them.
Brush well with the marinade and bake on a baking sheet at 200C for three minutes. Watch it like a hawk – you want a nice dark colour, but catch it just before it starts to burn.
Finely slice the sprouts, or use a mandolin to slice them very thinly.
Blanch the peas in boiling water for a minute or two, to soften but keep a crunch.
Finely chop the parsley, segment the oranges and chop the cranberries into small pieces.
Stir all the dressing ingredients together, and stir the salad in a bowl.
Now make the chestnut cashew cream by simply adding all the ingredients to a food processor and blending until smooth and creamy.
Place the salad on a plate, piping or spooning the chestnut cashew cream onto the salad and then adding the ‘bacon’ either as strips or chopped on the top.