Spring Green Caesar Salad

Heat the oven to 190°C. Use scissors to snip the pittas into 3cm triangles, then put them on a large baking tray. Add the broccoli and fennel seeds, drizzle with olive oil and season well. Toss and make sure everything is well coated. Slide into the oven for 10-15 mins, or until the broccoli is charred and the pitta chips are crisp.

Meanwhile, make your dressing. Add the yolk to a bowl and lightly whisk. Add a small squeeze of lemon juice, then very slowly add the oil, a trickle at a time, whisking as you go until it’s emulsified into a thick mayo. Add the Dijon.

Add the parsley, mint, basil and anchovies to a blender with the rest of the lemon juice and a splash of water, then blitz into a paste. Tip the paste into the dressing and stir to combine. Taste and season with salt and pepper.

Cut the base from the lettuce and pull the leaves apart. Put into a large bowl. Slice the cucumber in half lengthways and use a spoon to scrape out the fleshy middle, then slice into half moons and add to the bowl along with the peas and edamame. Halve, de-stone and peel the avocado, slice into cubes and add to the bowl. Add the herb leaves.

Cut the halloumi into small chunks. Heat a large frying pan over a medium-high heat. Add the halloumi and cook for 5 mins, turning the chunks as they colour. Remove from the heat and add the honey.

Add the pitta chips and roasted broccoli to the large salad bowl, drizzle with the dressing and toss well. Add the honey halloumi and toss briefly, then serve.