Chicken Caesar salad

1 Preheat oven to 180°C. Mix garlic, honey, half the mustard and half the lemon juice in a small bowl. Place each chicken fillet on a 20cm x 30cm tinfoil piece. Spoon lemon mixture over chicken and season with cracked black pepper. Fold tinfoil edges to enclose chicken fillets in 2 parcels. Place parcels on a baking tray. Cook for 15 minutes or until chicken is cooked through. Remove parcels from oven and leave to cool. Shred chicken and set aside.

2 Line a separate baking tray with baking paper. Place sourdough and prosciutto on tray. Spray sourdough lightly with oil. Bake, turning sourdough once, for 8-10 minutes or until sourdough and prosciutto are crisp and golden. Set aside to cool. Snap prosciutto into shards.

3 Blanch green beans in a medium-sized pan of boiling water. Refresh beans under cold running water then drain well.

4 Place shredded chicken, toasted sourdough, prosciutto, green beans, lettuce and cucumber in a large bowl. To make dressing, whisk yoghurt and remaining mustard with lemon juice and anchovy.

5 Plate each salad serve with topped with half an egg and a drizzle of dressing.