Getting Started

1. Preheat the oven to 200 °C. Scrub the lemon clean, grate the yellow peel and squeeze the fruit. Put the chicken in a bowl with 1 tbsp lemon juice (per 4 persons), the paprika powder, ¼ of the oil, pepper and possibly salt, leave for 15 min.
2. Grate ⅔ of the cheese. Cut the cauliflower into florets, toss with ¼ of the oil and ⅓ of the grated cheese. Spread over a baking sheet lined with baking paper and roast for approx. 30 min., tossing halfway.
3. In the meantime, tear the ciabatta into 3 cm pieces. Finely chop the garlic. Divide the bread with half of the garlic over the 2nd baking sheet lined with baking paper. Sprinkle with the rest of the oil, season with pepper and possibly salt and mix well. Bake with the cauliflower for the last 15 min.
4. In the meantime, put the rest of the garlic and grated cheese, the mayonnaise and anchovy fillets in the high cup of the hand blender. Add the Worcestershire sauce, 2 tbsp lemon juice and 1 tsp zest (per 4 persons) and puree until smooth. Season with pepper and possibly salt.
5. Heat the grill pan without oil or butter and grill the chicken for 8 minutes, turning halfway through.
6. In the meantime, shave the rest of the cheese into thin strips. Remove the leaves from the romaine lettuce, divide over a large bowl and mix with the dressing. Slice the chicken into strips. Divide the croutons, cauliflower, chicken and cheese shavings over it.

As I have free reign, and as there are over 20 000 edible plant species in the world, it seems negligent to stick to the tomato-zucchini-bean situation when I could be playing around with thousands of others like black turmeric, midym berries and Turkish orange eggplants.

• Preheat the oven to 200 °C. Scrub the lemon clean, grate the yellow peel and squeeze the fruit. Put the chicken in a bowl with 1 tbsp lemon juice (per 4 persons), the paprika powder, ¼ of the oil, pepper and possibly salt, leave for 15 min.
• Grate ⅔ of the cheese. Cut the cauliflower into florets, toss with ¼ of the oil and ⅓ of the grated cheese. Spread over a baking sheet lined with baking paper and roast for approx. 30 min., tossing halfway.
• In the meantime, tear the ciabatta into 3 cm pieces. Finely chop the garlic. Divide the bread with half of the garlic over the 2nd baking sheet lined with baking paper. Sprinkle with the rest of the oil, season with pepper and possibly salt and mix well. Bake with the cauliflower for the last 15 min.
• In the meantime, put the rest of the garlic and grated cheese, the mayonnaise and anchovy fillets in the high cup of the hand blender. Add the Worcestershire sauce, 2 tbsp lemon juice and 1 tsp zest (per 4 persons) and puree until smooth. Season with pepper and possibly salt.
• Heat the grill pan without oil or butter and grill the chicken for 8 minutes, turning halfway through.
• In the meantime, shave the rest of the cheese into thin strips. Remove the leaves from the romaine lettuce, divide over a large bowl and mix with the dressing. Slice the chicken into strips. Divide the croutons, cauliflower, chicken and cheese shavings over it.