INGREDIENTS
2
Anchovy fillets in oil
1/2
Cauliflower (300g), small
1
Lemon
1
Red onion, small
1
Romaine lettuce
1
sprig Rosemary, fresh
1/2 tsp
English mustard
1 tsp
Worcestershire sauce
1
Olive oil, extra virgin
1
Olive oil
1
White wine vinegar
1
thick slice Wholemeal bread
15 g
Parmesan cheese
4
heaped tbsp Yoghurt, natural
2
X 120 g free-range skinless chicken breasts