Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat a grill pan to very hot, and rub the chicken with 1 tsp oil. Char the chicken for 3 minutes on each side or until cooked. Rest under foil.
Whizz the anchovies, garlic, yogurt, half the parmesan and lemon juice in a small blender with 1 tsp oil and season. Add a splash of water to loosen the dressing. Tip the kale into a bowl and toss with 1/2 tsp oil rubbing it in with your hands until coated.
Divide between two plates, slice the chicken and add to the salad. Sprinkle with the remaining parmesan, and the dressing.