Creamy winter caesar with garlicky croutons
Serves 2
Easy
Prep:
Cook:
plus cooling
Use up any leftover roast chicken you have in your fridge. The addition of garlicky croutons, kale and butternut squash make it perfect for the colder months
Skip to ingredients
Units:
- 4 slices prosciutto de parma
- 300g butternut squashseeds removed and sliced into 1cm half moons
- 150g kale(woody stalks removed), sliced
- 2 tbsp olive oil
- 120g seeded sourdough bread
- 1 small garlic clove
- ½ lemonjuiced
- ½ tsp Dijon mustard
- 130g Greek yogurt
- 50g mayonnaise
- 20g parmesanfinely grated
- 250g leftover roast chickenchopped
Nutrition: Per serving
- kcal973
- fat62g
- saturates15g
- carbs44g
- sugars12g
- fibre12g
- protein55g
- salt2.18g
Method
step 1
Heat the grill to a high heat and lay the prosciutto on a flat baking tray. Grill for 4 mins or until crispy. Set aside to cool then chop into shards.
step 2
Heat the oven to 220C/200C fan/gas 7. Place the butternut squash on one side of a large, flat baking tray and the kale on the other side (or use 2 separate trays). Massage 1 tsp oil into the kale and drizzle 1 tbsp oil over the squash. Season everything with salt. Roast for 5 mins then remove the kale from the tray and place in a bowl – by this point some of the kale will be really crispy and the rest will have steamed a little. Continue roasting the squash for 15 mins.
step 3
Rub the bread slices with garlic then cut into cubes. Toss on a tray with some salt and the remaining oil. Bake for 8 mins or until golden brown.
step 4
In a blender combine the garlic clove you used to rub the bread, the lemon juice, mustard, Greek yogurt, mayonnaise and most of the parmesan. Season with salt and black pepper and blend until smooth.
step 5
Add the squash to the kale bowl along with the croutons, prosciutto and roast chicken. Toss through the dressing. Finish with any leftover finely grated parmesan.
