Chicken and Super Green Romanesco Spiced Caesar Style Salad
with Ciabatta Croutons, Crispy Onions and Greek Style Cheese
- Wheat
- Barley
- Cereals containing gluten
- Egg
- Mustard
- Milk
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
- Rye
Add a fresh flavour to your plates with romanesco. Whilst some call it a broccoli and some call it a cauliflower, it's actually a brassica variety known as a broccoflower! The striking formation of florets makes it a showstopping alternative for your plate with a nuttier and sweeter flavour than its cousins.
Ingredients
1 unit(s)
Romanesco
1 sachet(s)
Mediterranean Style Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May be present: Cereals containing gluten, Rye)
1 unit(s)
Baby Gem Lettuce
(May be present: Celery, Mustard)
1 unit(s)
Baby Cucumber
1 unit(s)
Lemon
50 grams
Aioli
(Contains: Egg, Mustard)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
50 grams
Greek Style Salad Cheese
(Contains: Milk)
15 grams
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
2 unit(s)
British Chicken Breasts
Not included in your delivery
1 tsp
Sugar
2 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Lay the chicken onto a baking tray, drizzle with oil and season. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
When the oven is hot, roast the chicken on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Cut the romanesco into florets (like small trees), halving any large ones.
Pop the romanesco onto a baking tray. Drizzle with oil, season and sprinkle over half the Mediterranean style seasoning, then toss to coat. Spread them out in a single layer. Roast on the middle shelf until tender, 20-25 mins. Turn halfway through.
Meanwhile, cut the ciabatta into roughly 2cm chunks.
Pop the ciabatta onto another baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.
Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.
Meanwhile, trim the baby gem, separate the leaves, then tear into bite-sized pieces.
Trim the cucumber and slice into 1cm thick rounds.
Cut the lemon into wedges.
In a large bowl, mix together the juice from the lemon, the aioli, hard Italian style cheese, remaining Mediterranean style seasoning, sugar and olive oil for the dressing (see pantry for both amounts).
When everything's ready, add the romanesco, cucumber and baby gem to the bowl of dressing and toss together.
Stir in the ciabatta croutons.
When the chicken is cooked, slice into 1cm thick slices.
Share the salad between your serving bowls.
Top with the sliced chicken.
Crumble over the Greek style salad cheese and scatter over the crispy onions to finish.
