Step 1

Cut the hearts of palm into chunks. I like to angle the cuts, rather than cut them into rounds so there’s more texture, rather than uniform round slices.

Step 2

Mix dressing first. Add the mayo, celery, onion, chives, lemon juice and Old Bay seasoning to a bowl and mix well.

Step 3

Add the hearts of palm to the bowl of dressing and gently mix to combine.

Step 4

Heat a large skillet or griddle pan over medium heat. Spread the flat sides of the buns with the vegan butter, then fry the buttered sides until golden.

Step 5

Fill the rolls with the ‘lobster’ mixture and serve!