Chicken Caesar Salad

Step 1;

Toss the crouton ingredients together in a bowl before adding to a cast iron pan and covering with foil.

Step 2;

In a hot Roccbox, turn the flame down to its lowest setting and cook the croutons for 15 minutes, rotating 180 degrees half-way through to ensure even cooking.

Step 3;

To make the dressing, put all the ingredients except the pecorino and oil into a food processor and begin mixing. Gradually add the oil until a thick dressing is formed. Add the pecorino and mix briefly to combine before setting the dressing aside.

Step 4;

To cook the chicken, turn Roccbox back up to full flame and pre heat a cast iron griddle pan. Toss the chicken in a lug of olive oil, season well and pop into the hot pan.

Step 5;

Turn the chicken strips after a couple of minutes and return to Roccbox until cooked through – about 4-5 minutes. Squeeze the lime juice over the cooking chicken and set aside.

Step 6;

Take 2 baby gem lettuce and split them in half lengthways so you end up with 4 halves. Rub the inside of each half with a little oil and place into the griddle pan with the inside of the lettuce facing up.

Step 7;

Char the lettuce in Roccbox for around 2 minutes or until nicely charred and sprinkle over a little of the remaining pecorino.

Step 8;

Roughly chop the remaining lettuce and pop into a bowl with the anchovies and the rest of the grated pecorino.

Step 9;

Add the croutons, lardons and 4 generous spoonfuls of dressing to the bowl, season with black pepper and toss together to coat well.

Step 10;

Serve all together on a big chopping board with the remaining dressing on the side.