Chicken schnitzel caesar salad

Scoop the avocado flesh into a high-powered blender, then add the basil, jalapeño, lemon juice, vinegar, olive oil and natural yogurt. Season well and blitz, slowing adding 50ml water until the mixture is fully smooth. Add another splash of water if it’s very thick – it should be pourable. Chill until needed.

For the croutons, heat the oven to 200C/180C fan/gas 6. Scatter the bread chunks over a baking tray lined with baking parchment. Heat the olive oil in a small pan on a low heat and cook the anchovies until they have melted into the oil. Pour this over the croutons, then season with black pepper and a little salt. Bake for 10 mins, then scatter over the parmesan and return to the oven for 5-6 mins more until golden and crisp. Set aside.

Put the chicken breasts on a board and halve through the middle so you have four thin chicken fillets. Tip the flour into a shallow bowl, then pour the egg into a second and the breadcrumbs into a third. Stir the onion granules, nigella and sesame seeds into the breadcrumbs. Dip the chicken into the flour, then the egg and finally the breadcrumb mix, turning to coat, then transfer to a tray lined with baking parchment.

Heat the vegetable oil in a large frying pan over a medium heat and cook the chicken for 3-4 mins each side until golden and cooked through. Remove to a plate lined with kitchen paper to drain, then cut into chunks on the diagonal.

Separate the leaves from one of the romaine lettuces and use to line a large platter. Chop the second lettuce into large chunks, tip into a large bowl and mix with the apple, radishes, sugar snap peas, and most of the dressing and croutons. Toss to combine. Spoon the salad over the lettuce leaves, scatter over the remaining croutons and serve with the rest of the dressing on the side.