Now THAT’S a salad: Chargrilled chicken and broccoli with yoghurt dressing

From delicate crab to exotic lamb, more mouthwatering ideas in our second helping of super salads.

Serves 4

• 150g (5½oz) natural yoghurt
• A few thyme sprigs, leaves stripped
• 2 cloves of garlic, crushed
• 2 large chicken breasts
• Salt and freshly ground black pepper 
• 4 slices of Serrano or Parma ham
• 200g (7oz) tenderstem broccoli, trimmed
• 2 anchovies in oil, drained
• 1 lime, zested and juiced
• A small handful of chopped basil and mint, plus extra for serving
• 1 head of romaine lettuce
• 1 avocado, sliced
• A handful of mixed seeds, toasted (optional)
• 50g (1¾oz) Parmesan, shaved (optional)

Preheat the grill to medium. In a bowl, mix together half the yoghurt, thyme and garlic. Flatten the chicken between 2 pieces of clingfilm, spread the yoghurt marinade over the chicken and place on a grill pan. 

Season, and grill the chicken without turning for around 10 minutes until golden. Add the ham to the pan and grill for the last 3 minutes of cooking time until just crisp. Cool, then slice the chicken and crumble the ham. Steam the broccoli for 3 minutes.

Mix the rest of the yoghurt, thyme and garlic with the anchovies, lime zest and juice, basil and mint. Season.

Arrange the lettuce leaves and avocado on a platter or 4 plates. Top with the broccoli and chicken. Drizzle with the yoghurt dressing and scatter over the ham, extra herbs and seeds and Parmesan, if using.