Cottage Cheese Chicken Caesar

Heat the oven to 180°C fan.

Toss the Tenderstem broccoli in a glug of olive oil and season with salt. Lay it out evenly on a metal baking tray and roast for 15 mins until slightly charred. Remove and set aside.

Place the chicken thighs skin-side down on a chopping board. Run a knife along each side of the bone to expose the bone. Using scissors, cut underneath the bone to remove it. Repeat with the remaining chicken thighs.

Season the chicken thighs with salt on both sides and place them skin side down in a cold, non-stick frying pan. Place over a medium heat and cook for 6-8 mins until the skin is a deep golden brown and the thighs are almost cooked through. Flip the chicken over and cook for another 2 mins. Remove from the pan and set aside.

Tear the sourdough into bite-sized pieces and add to the pan you browned the chicken in. Toss the croutons around in the pan to absorb all the fat then transfer to a baking tray and slide into the oven to cook for 10 mins, until golden and crispy.

Make the dressing. Add all the dressing ingredients except the lemon to a blender and blitz until smooth. Season to taste with salt, pepper and lemon juice.

Divide the romaine lettuce into individual leaves.

Dress the salad. Add the lettuce, Tenderstem, croutons and dressing to a large bowl and mix well until evenly coated. Pop everything on a large platter and top with the chicken and basil leaves. Finish with lashings of Parmesan and black pepper. Serve with any leftover lemon cut into wedges.