CHARGRILLED CHICKEN & BROCCOLI WITH YOGHURT DRESSING

Serves 4

● 150g (5½oz) natural yoghurt

● A few thyme sprigs, leaves stripped

● 2 cloves of garlic, crushed

● 2 large chicken breasts

● Salt and freshly ground black pepper

● 4 slices of Serrano or Parma ham

● 200g (7oz) tenderstem broccoli, trimmed

● 2 anchovies in oil, drained

● 1 lime, zested and juiced

● A small handful of chopped basil and mint, plus extra for serving

● 1 head of romaine lettuce

● 1 avocado, sliced

● A handful of mixed seeds, toasted (optional)

● 50g (1¾oz) Parmesan, shaved (optional)

Preheat the grill to medium. In a bowl, mix together half the yoghurt, thyme and garlic. Flatten the chicken between 2 pieces of clingfilm, spread the yoghurt marinade over the chicken and place on a grill pan. Season, and grill the chicken without turning for around 10 minutes until golden. Add the ham to the pan and grill for the last 3 minutes of cooking time until just crisp. Cool, then slice the chicken and crumble the ham. Steam the broccoli for 3 minutes.

Mix the rest of the yoghurt, thyme and garlic with the anchovies, lime zest and juice, basil and mint. Season.

Arrange the lettuce leaves and avocado on a platter or 4 plates. Top with the broccoli and chicken. Drizzle with the yoghurt dressing and scatter over the ham, extra herbs and seeds and Parmesan, if using.