Instructions

1. Gently separate the leaves from the core, then rinse and dry them with a clean tea towel.
2. Put tahini, anchovy (if used), lemon juice, vinegar and oil in a small food processor and pulse until you get a smooth paste. Taste and adjust it to your liking.
3. Scatter the lettuce leaves into a serving bowl, arrange the tortilla chips between them, then drizzle with the dressing. Grate some vegan cheese on top.
4. Toss just before serving.