Finely chop the onion, garlic and green halves of the parsley. Drizzle on a little olive oil over low heat and cool.
Season the Creaveg mass with salt, pepper and paprika to taste, then add the chilled run onion with parsley. Mix and make balls of any size and shape.
Bake in a preheated oven at 170 degrees for 12 minutes.
Wash lettuce leaves, tear, dice onions and tomatoes.
For the mustard sauce, mix the sugar, apple cider vinegar, oil and lemon juice into a froth with a small spring. First we put the onion in the bowl, salting it thoroughly (the salt softens the onion while we make the other ingredients). Add the other vegetables, the remaining parsley greens, the chives. Pour over the dressing and mix with light hands.