Charred cabbage chicken Caesar salad recipe

Method

1. Preheat the oven to gas 6, 200°C, fan 180°C. Place the torn bread on a baking tray and drizzle with 1 tbsp of the oil and sprinkle over 1 sprig thyme leaves. Season and toss to coat, then toast in the oven for 5-10 mins or until golden. Set aside.
2. Turn the oven up to gas 7, 220°C, fan 200°C. Place the cabbage quarters, cut side down, on a baking tray and drizzle over 1 tbsp oil. Season and then roast in the oven for 20 mins, turning half way. It should be lightly charred and tender when you stick a knife in.
3. Meanwhile make the dressing. In a small bowl, mix the yogurt, mayo, lemon zest and juice, grated Parmesan, minced garlic, mustard and Worcestershire sauce. Season well with black pepper. Stir through the finely chopped anchovies and set aside.
4. Boil the eggs for 7 mins, then run under cold water. Once cool enough to handle, peel off the shells and set aside.
5. Preheat the remaining ½ tbsp oil in a griddle pan or frying pan over a medium-high heat. Season the chicken, then griddle for 6-7 mins on each side, or until cooked through and golden. Transfer to a board then using a sharp knife slice into 1cm pieces.
6. Serve two wedges of charred cabbage in a bowl, along with the sliced chicken, breadcrumbs, remaining anchovies and a grating of Parmesan. Slice the eggs in half and serve half on top of each bowl, along with the remaining thyme leaves.

• Tip: You can swap the homemade dressing with 4 tbsp Tesco Caesar Dressing, if you prefer.

• See more Winter salads