• STEP 1

    Cook pasta shapes following pack instructions, drain and cool under running water. Tip into a bowl and toss with the dill, lemon, soured cream, prawns, cucumber and fennel. Season


Heat oven to 220C/200C fan/gas 7. Cut the crusts off 2 slices wholemeal bread and tear into croutons. Toss on a baking tray with 1 tsp olive oil and a little seasoning. Cook for 10-12 mins until golden and crisp. Cool. Toss torn leaves of 2 romaine lettuces with 4 tbsp light Caesar dressing and a squeeze of lemon juice. Divide between 4 plates and top each with 1⁄2 sliced, skinless cooked chicken breast, croutons and a few shavings of Parmesan.

Recipe from Good Food magazine, July 2011

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A star rating of 3.8 out of 5.16 ratings