Make the Caesar dressing in advance. First combine the aquafaba, garlic, capers and nutritional yeast, if using, in a food processor and blitz together. Keeping the motor running, carefully pour in the extra virgin olive oil through the feeder tube in a very slow, steady stream, just like mayonnaise. After a couple of minutes, when the consistency is as thick as double cream, stop adding the oil and blend in the lemon juice and Worcestershire sauce.

Light the BBQ, allow the coals to heat up and turn white, then spread them out. Place the vegetables and sliced bread directly on the coals. As they char, turn them over. If the coals are hot, one to three minutes each side should be plenty of time. Aim to char the ingredients whilst keeping them raw and firm inside.

For an elegant plate serve the vegetables whole or for a big shared salad chop them up onto a big sharing platter. Cut the toast into long batons and scatter over the top. When you are ready to eat, finish with a generous drizzle of the dressing and crushed walnuts and serve immediately.

Serve immediately, topped with a generous grating of walnuts and a sprinkling of kala namak or sea salt.