Ingredients

· 350 g yogurt

· 2 tablespoons olive oil

· 1 teaspoon salt

· 2 crushed garlic cloves

· Grated zest and juice 1 lemon

· 1½ kg chicken

· 200 g sourdough bread, cut into croutons

· 1 cos lettuce shredded

For the Caesar Dressing

· 6 anchovy fillets in oil, drained

· 4 garlic cloves

· 2 egg yolks

· 1 teaspoon dijon mustard

· Juice ½ lemon

· 2 tablespoons olive oil

· 150 ml sunflower oil

· 50 g parmesan, grated

Method

Put the yogurt, olive oil, salt, garlic and the lemon zest and juice in a bowl. Stir well to combine, then season with black pepper. Add the chicken and coat it well. Set aside. Heat the oven to 200°C. Put the chicken in a roasting tin, roast until the juices run clear. Transfer the chicken to a board and leave to rest. Meanwhile, add the sourdough croutons to the tin, toss and return to the oven for 15 minutes. Chop the anchovies and garlic together with salt and form a paste. Add this to a bowl, then whisk in the egg yolks, mustard, lemon juice, olive oil and black pepper. Slowly add in the oil, whisking, until you have a thick dressing and mix in half parmesan. Put the lettuce on a platter, scatter with the croutons, drizzle over the dressing and sprinkle with rest of the parmesan. Carve the chicken and serve with the salad.