4 anchovy fillets , in oil, from sustainable sources
4 heaped tablespoons fat-free natural yoghurt
1 splash of Worcestershire sauce
1 tablespoon red wine vinegar
1 teaspoon English mustard
½ a bunch of fresh basil , (15g)
Description
Get your ingredients and a liquidizer out, put a large frying pan on a medium heat and a griddle pan on a high heat.
On a large sheet of greaseproof paper, toss 2 chicken breasts with salt, pepper, ½ a teaspoon of sweet smoked paprika and 2 heaped tablespoons of polenta.
Fold over the paper, then bash and flatten the chicken to roughly 1.5cm thick with a rolling pin.
Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through.
Cut 4 thick slices of ciabatta, place on the griddle pan, and remove when nicely charred on both sides.
Squash 1 clove of unpeeled garlic through a garlic crusher into the liquidizer.
Squeeze in the juice of 2 lemons, crumble in 40g of Parmesan and add 4 anchovy fillets, 4 heaped tablespoons of natural yoghurt, 1 splash of Worcestershire sauce, 1 tablespoon of red wine vinegar, 1 teaspoon of English mustard and ½ a bunch of fresh basil. Blitz until smooth, then season to taste.
Rub the toasts with a halved garlic clove and cut into soldiers.
Quarter 2 red chicory and add to the griddle pan with 4 slices of smoked pancetta to char for a couple of minutes.
Roughly slice 2 romaine lettuces and arrange over a large serving board or platter.
Scatter over the ciabatta soldiers, halve 10 cherry tomatoes and slice 2 jarred red peppers, then add to the board.
Toss the chicory in a splash of balsamic vinegar and arrange on top.
Slice the chicken, lay it around the salad, drizzle with the dressing, crumble over the crispy pancetta and snip over 1 punnet of cress.
Use a speed-peeler to shave over a little extra Parmesan, if you like.
