Healthy Chicken Caesar Salad

Aside from lowering the fat content, a yoghurt-based dressing gives a real tang and richness to this dish which really amps up the flavour. There's also the addition of lightly charred cauliflower for extra goodness but more importantly extra flavour.

As is traditional, I've gone for chicken here but you could switch it up and use prawns, salmon or white fish or make it veggie with some grilled halloumi or fried tofu (and swap the anchovies for a good swig of soy sauce!). Though, on that note, if you're scared of anchovies, please don't be - they're just flavour boosters!

Healthy Chicken Caesar Salad

Serves 2

good quality olive or rapeseed oil

1 lemon 

15g Parmesan cheese 

2 anchovy fillets in oil 

4 heaped tbsp natural yoghurt 

½ tsp English mustard 

1 tsp Worcestershire sauce 

1 tbsp white wine vinegar 

1 small red onion 

½ a small cauliflower (300g), broken into small florets 

1 romaine lettuce

1 sprig of fresh rosemary

2 chicken breasts 

1 thick slice of wholemeal bread

sea salt and freshly ground black pepper

Put 1 teaspoon of oil in a frying pan on a medium heat. Add the cauliflower and a good pinch of salt and cook for 10 minutes or so until lightly charred.

Meanwhile, finely grate the lemon zest and Parmesan into a large bowl. Slice and add the anchovies, along with the yoghurt, mustard and Worcestershire sauce. Squeeze in half the lemon juice, add the vinegar and 2 tablespoons of  oil and mix to make your dressing.

Peel and very finely slicing the red onion, then stir it through the dressing. Finely slice the lettuce and take the cauliflower out of the pan. Pile both on top of the dressed onion, tossing together only moments before serving. 

Pick the rosemary leaves over the chicken and lightly season it on both sides, flattening it slightly with the heel of your hand. Cook in the pan you used for the cauliflower over a medium heat for 4 minutes on each side, or until golden and cooked through. 

Cube the bread and toast alongside the chicken, moving regularly until evenly golden and gnarly, removing only when super-crispy. Toss the salad together and season to perfection, slice up the chicken and serve with a sprinkling of croutons and lemon wedges for squeezing over.