chilli caesar salad

I have two things to say about this chilli caesar salad…🥗

1. This salad is beautiful.

2. @seemagetsbaked is a genius for getting me to add chilli oil to a caesar salad dressing.

SERVES 2 PEOPLE

5 min prep + 10 min cooking = 15 minutes

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INGREDIENTS:

• 120g any bread (this is about 2 slices of bread)

• 2 sprigs fresh thyme

• 50g edamame beans (defrosted and shelled)

• 50g garden peas (defrosted)

• 2 big handfuls of spinach

• 1 big handful of rocket

  for the Caesar dressing:

• 4 tbsp smooth & runny tahini (I used Belazu)

• 2 tsp chilli oil

• 1 tbsp olive oil (if not using chilli oil, use 2 tbsp olive oil)

• Juice of 1 lime

• 1 tsp red miso paste

• 1 tsp Dijon mustard

METHOD:

1. Croutons. Hello, or Bonjour, because they’re French. Rip up your bread into bite-sized pieces and pop on an oven tray. Strip the leaves off the thyme stalks using your fingers. Then we shall mix in a drizzle of light olive oil, salt and pepper and those thyme leaves into the bread pieces. Shove that in an oven for 8-10 minutes at 200°C until golden and crispy.

2. Le Dressing. This bit, we use the same bowl, so grab a large salad bowl, shove in the dressing ingredients and mix well with a spatula. It will thicken up quickly, and if it does, add more olive oil otherwise if you add more chilli oil, your head will blow off babe. Once you’ve dressed, chuck in the salad leaves, edamame and peas, and the croutons when they’re ready.

3. Mix everything up, serve in a bowl with a season on top and some more chilli oil if you’d like. Now tuck in.

TIP: if you wanted to have more substantial protein, then I recommend adding some crispy tofu (follow my butter chicken recipe in the book on how to do it) or some vegan chicken (I use Heura).