Chargrilled chicken & kale Caesar

72

SERVES 4 PREP 20 mins COOK 20 mins EASY

1 anchovy

1 garlic clove

1 tsp Dijon mustard

100ml buttermilk

1 lemon, zested and juiced 200g bag kale, large tough stalks removed

200g defrosted frozen peas 6 skinless and boneless chicken thighs

2 thick slices crusty bread

3 tbsp cold pressed rapeseed oil 400g Tenderstem broccoli, cut in half lengthways

30g parmesan

1 Mash the anchovy and garlic together using a pestle and mortar, then tip the mixture into a bowl and whisk in the mustard, buttermilk, lemon zest and juice, and season with black pepper. Put the kale and peas in a large bowl, pour over 3/4 of the dressing, then massage into the kale so each leaf is coated. 2 Put the chicken thighs between two pieces of baking parchment, then bash out with a rolling pin to 1cm thickness.

3 Heat a griddle pan until searing hot. Brush the bread slices with a little oil, then griddle until lightly charred on all sides. Set aside.

4 Next, season the broccoli and brush the cut side of each piece with a little oil. Griddle, cut-side down, in batches for 3-4 mins until tender. Lastly, brush the remaining oil over the chicken thighs and season, then griddle the chicken for 3-4 mins on each side until cooked through.

5 Distribute the kale between four plates. Slice the chicken diagonally and break the bread into pieces. Top each of the plates with 1/4 of the chicken, broccoli and croutons. Grate over the parmesan in large shavings and drizzle with the remaining dressing to serve.

GOOD TO KNOW healthy • low cal • calcium

• folate • vit c • fibre • 3 of 5-a-day

PER SERVING 399 kcals • fat 20g • saturates 4g

• carbs 21g • sugars 6g • fibre 7g • protein 31g • salt 0.7g