Name: Tahini chicken caesar salad
Total time: 20 min
Yield: Serves 2
Ingredients: 2 thick slices sourdough bread, torn into pieces; 2 tbsp extra-virgin olive oil; 1 tbsp sesame seeds; 200g cooked rotisserie chicken, shredded; 2 Little Gem lettuces, cut into pieces; 4 anchovy fillets, halved (optional); 25g parmesan, shaved; 4 anchovy fillets; 1 tsp Dijon mustard; 3 tbsp Belazu tahini; 1 lemon, juiced; a small clove garlic, crushed; 2 tbsp extra-virgin olive oil; 25g parmesan, finely grated

2 thick slices sourdough bread
torn into pieces
2 tbsp extra-virgin olive oil
1 tbsp sesame seeds
200g cooked rotisserie chicken
shredded
2 Little Gem lettuces
cut into pieces
4 anchovy fillets
halved (optional)
25g parmesan
shaved

DRESSING

4 anchovy fillets
1 tsp Dijon mustard
3 tbsp Belazu tahini
1 lemon
juiced
a small clove garlic
crushed
2 tbsp extra-virgin olive oil
25g parmesan
finely grated

Method

step 1
Heat the oven to 200C/fan 180C/gas 6. Toss the sourdough pieces in 1 tbsp of the oil and the sesame seeds, and roast for 12-15 minutes, tossing halfway, until brown and crisp.
step 2
Make the dressing by whizzing the Belazu Tahini and the remaining ingredients with 3 tbsp of water in a high-powered blender. Season to taste and add a tsp more water if it’s a little thick.
step 3
Tip the chicken into a small non-stick frying pan with the remaining tbsp of oil over a medium heat and cook until beginning to crisp at the edges.
step 4
Put the lettuce leaves in a bowl, add two-thirds of the dressing and toss really well. Divide between two plates or shallow bowls and top with the crisped chicken, croutons and anchovy fillets, then gently toss in the bowls to mix slightly. Scatter over the parmesan and serve.