Student cookbook: Grilled chicken salad with pitta crisps and parmesan

Ideally you need a George Foreman-type grill or a ridged grill pan for this take on chicken caesar salad, but you can also fry the chicken in a frying pan. Serves: 2 Cooking time: 45 mins 3 tbsp lemon juice 5-6 tbsp olive oil Small clove of garlic, peeled and crushed A pinch of dried oregano or herbes de provence 1 large or 2 smaller chicken breasts, ideally free range A handful of asparagus spears (optional) Salt, pepper and sugar to taste Iceberg or little gem lettuce A whole piece of parmesan 2 or 3 wholewheat pitta breads Put 2 tbsp of lemon juice and 2 tbsp of olive oil in a shallow dish, add the garlic and oregano, salt and pepper and whisk with a fork. Cut the chicken breasts into strips, add them to the marinade and leave for at least half an hour. Meanwhile wash and dry the lettuce, make up a dressing with the remaining tbsp of lemon juice and 3-4 tbsp olive oil, then season with salt, pepper and sugar to taste. Now make the pitta crisps. Put a couple of wholewheat pitta breads in a toaster for 30 seconds until puffed up, then carefully split them down the middle. Cut each half into 4-5 triangles. Heat a thin layer of sunflower or vegetable oil in a frying pan and fry the pitta pieces until crisp, turning halfway through. Remove them from the pan with a slotted spoon and lay on kitchen paper to cool. While they're cooling, shave some parmesan with a cheese slicer or vegetable peeler. Microwave or steam the asparagus for a couple of minutes, and refresh under cold water. Heat the grill until it's really hot then cook the chicken strips and asparagus until nicely charred. Arrange some lettuce on a couple of plates and top with the chicken and asparagus, the pan juices and a little of the dressing. Break the pitta crisps roughly over the top and sprinkle with the parmesan shavings. Tip: Veggies could replace the chicken with Quorn or with grilled courgettes and feta or goat's cheese.