Vegetarian Caesar salad

Step 1
Pre-heat the oven to 190^oC and line a baking tray with baking paper.

Step 2
To make the dressing add the garlic and Parmesan cheese to a mini food processor. Blitz until finely chopped. Add the mayonnaise, yoghurt, Dijon mustard, lemon juice and black pepper to taste, and blitz again until well combined. Set aside.

Step 3
Cut the slices of bread into 2.5cm cubes and place on the baking tray. Brush or spray with olive oil and bake for around 20-25 minutes, tossing halfway through, until the bread cubes are crispy.

Step 4
Meanwhile, place eggs in a saucepan, just cover with cold water and bring to a simmer. Cook for 6-10 minutes (depending on the size of the eggs).

Step 5
Drain the eggs, make a small crack in the shell to stop cooking and let cool in cold water. This helps make them easier to peel.

Step 6
To assemble, fill four dinner bowls with cos leaves. Top with the halved cherry tomatoes, bread cubes, cucumber, boiled eggs cut in half and a few shavings of parmesan.

Step 7
Pour over your preferred amount of healthy Caesar dressing. Serve immediately.

Food safety tip: If you are taking leftovers for lunch, eggs and the dressing need to be kept cold so pack an ice brick.