Saffron Joojeh Chicken Caesar Salad with Sumac Pita Croutons

Method

1. Crumble the saffron between your fingertips into a small cup, pour over the hot water and steep for 10 min.

   Add in this stepSaffron threads 1 pinchHot water 1 tbsp

2. Cut into the thick side of the chicken breast and open it out like a book, then cover with cling film and pound it with a rolling pin to an even 1.5 cm. Mix the yogurt, the juice of half the lemons, half the salt and the saffron water, toss the chicken in it and refrigerate for 30 min (up to 4 hours).

   Add in this stepChicken breast 240 gPlain yogurt 60 gLemons ½Salt 0.4 tsp

3. Tear the pita into 2 cm pieces and toss with some of the olive oil and the sumac. Spread them in a 24 cm frying pan over medium heat and toast for 5 min, stirring often, until golden and crisp; tip onto a plate to cool.

   Add in this stepPita bread 1Extra virgin olive oil 1¼ tbspSumac 1 tsp

   medium heat

4. Mix the Greek yogurt, finely grated garlic, the remaining lemon juice, half the finely grated Parmesan, the dried mint, the remaining salt and some of the olive oil. Thin with water 1 tsp at a time until it slowly runs off a spoon.

   Add in this stepGreek yogurt 80 gGarlic cloves 1Lemons ½Parmigiano Reggiano 15 gDried mint ½ tspSalt 0.4 tspExtra virgin olive oil 0.9 tbsp

5. Wipe the pan, heat the remaining oil in it over medium-high heat, shake excess marinade off the chicken and lay it in. Cook for 8 min in total, browning each side, until the thickest part reaches 74 °C. Rest on a board for 5 minutes, then slice 1 cm thick on the diagonal. If your pan is small, cook in batches without overlapping.

   Add in this stepExtra virgin olive oil 0.9 tbsp

   medium-high heat

6. Tear the romaine into bite-size pieces, dry it thoroughly and toss with two-thirds of the dressing in a bowl. Plate it, add the chicken and croutons, drizzle over the rest of the dressing, shave over the remaining Parmesan with a peeler and scatter with mint leaves.

   Add in this stepRomaine lettuce 200 gParmigiano Reggiano 15 gFresh mint leaves 5 g