- 1 anchovy
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
- 1 garlic clove
- 1 tsp Dijon mustard
- 100ml buttermilk
There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…
- 1 lemon, zested and juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 200g bag kale, large tough stalks removed
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…
- 200g defrosted frozen peas
- 6 skinless and boneless chicken thighs
- 2 thick slices crusty bread
- 3 tbsp cold pressed rapeseed oil
- 400g long-stem broccoli, cut in half lengthways
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 30g parmesan
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Mash the anchovy and garlic together using a pestle and mortar, then tip the mixture into a bowl and whisk in the mustard, buttermilk, lemon zest and juice, and season with black pepper. Put the kale and peas in a large bowl, pour over ¾ of the dressing, then massage into the kale so each leaf is coated.
Put the chicken thighs between two pieces of baking parchment, then bash out with a rolling pin to 1cm thickness.
Heat a griddle pan until searing hot. Brush the bread slices with a little oil, then griddle until lightly charred on all sides. Set aside.
Next, season the broccoli and brush the cut side of each piece with a little oil. Griddle, cut-side down, in batches for 3-4 mins until tender. Lastly, brush the remaining oil over the chicken thighs and season, then griddle the chicken for 3-4 mins on each side until cooked through.
Distribute the kale between four plates. Slice the chicken diagonally and break the bread into pieces. Top each of the plates with ¼ of the chicken, broccoli and croutons. Grate over the parmesan in large shavings and drizzle with the remaining dressing to serve.