SUPER SALADS!

Delicious and filling dinners that will keep the whole family happy

CHARGRILLED COS LETTUCE, CHICKEN & BACON SALAD

SERVES 4 PREP 10 MINS COOK 35 MINS

• 3 chicken breast fillets

• 4 eggs, at room temperature

• 1 bunch baby carrots, peeled, halved lengthways

• 4 streaky bacon rashers

• 2 baby cos lettuce, quartered lengthways

• 1 tbsp olive oil

• ½ cup flat-leaf parsley leaves

DRESSING

• 1/3 cup grapeseed oil

• 2 tbsp lemon juice

• 1 egg yolk

• 1 tsp Dijon mustard

• 2 anchovy fillets

• 1 garlic clove, finely chopped

1 Bring a large saucepan of water to boil on high. Add chicken. Reduce heat to low. Simmer gently 12 mins. Remove from water. When cool enough to handle, thinly slice.

2 Bring a medium saucepan of water to boil on high. Gently lower eggs into water. Boil 4 mins. Add carrots for final minute. Drain and refresh in iced water. Peel eggs and cut into quarters.

3 Meanwhile, preheat a barbecue or chargrill plate on high. Grill bacon 1-2 mins each side until crisp. Toss lettuce quarters in oil. Season. Grill, cut-side down, for 1-2 mins until light grill marks appear.

4 DRESSING In a food processor, process all ingredients until well combined. Season.

5 Arrange lettuce, bacon, carrots and chicken on a large serving platter. Scatter with parsley and top with eggs. Drizzle with dressing to serve.