Satisfyingly salty and surprisingly filling, this twist on a classic from Crave by Ed Smith is a labour of love that’s perfect for when you have a little more time on your hands to get lost in the lunch-making process.

For the dressing

4 salted anchovies in oil, roughly chopped

1 small clove garlic, roughly chopped

1 egg yolk

½ tsp golden caster (superfine) sugar

1/3 tsp ground black pepper

20g (¾oz) parmesan, finely grated, plus extra to garnish

1 tbsp cold-pressed rapeseed oil

Juice ½ lemon (from lemon above)

The method

In a bowl combine the lemon zest, half the lemon juice, one tablespoon of rapeseed oil, half a teaspoon of salt and a few grinds of pepper. Roll the chicken in this marinade and set to one side.

Heat the oven to 220°C/200°C fan/425°F and add the chicken breasts for around 25 minutes or until the juices run clear.

For the dressing: put the anchovies and garlic in a pestle and mortar and pound to a paste. Add the egg yolk, sugar and black pepper and stir vigorously, then add the parmesan, rapeseed oil and lemon juice.

In a large mixing bowl, add the lettuce, courgette, herbs and dressing and toss through so everything is coated. Chop the chicken into strips and mix them into the salad.

Transfer to shallow bowls, scattering the crispy potatoes among the salad as you do so. Grate a little parmesan over the top and serve.

Top tip: use leftover Sunday roasties so you have crispy potatoes at the ready.

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