Caesar Salad

Season the flour and use to lightly dust the chicken breasts.

Heat 1 tbsp of the olive oil in a frying pan and cook the chicken for 6-8 mins on both sides over a medium heat, until it’s cooked through.

Remove from the pan, set aside and keep warm.

For the Caesar dressing: mash the anchovy fillets with the back of a spoon and then stir in the grated Parmigiano Reggiano, yogurt, lemon zest and juice, crushed garlic and mustard. Loosen with a splash of water if needed.

Heat the remaining oil in the pan and cook the bread cubes until golden brown all over.

To serve split the Florette crispy salad across two plates or pasta bowls, slice each chicken breast and place on top of the leaves, scatter the croutons and extra cheese on top with some freshly ground black pepper.

Drizzle some dressing on top or serve on the side; quick, delicious and unFlorettable!