1 Little Gem lettuce
2 carrots, peeled and cut into 5cm/2in pieces
1 carrot, peeled
2 celery sticks, cut into 5cm/2in pieces
1 fennel bulb
1 garlic clove
1 leek, washed and cut into 5cm/2in pieces
8 leaves fresh mint
bunch fresh thyme and parsley stalks, tied together
salt and pepper
4 radishes
50g/1¾oz wild rocket
1 shallot, finely sliced
1 tbsp Dijon mustard
50g/1¾oz salted anchovies in olive oil, drained from the oil
1 tsp white balsamic vinegar
1 tbsp white balsamic vinegar
1 tbsp runny honey
4 tbsp olive oil
5 tbsp extra virgin olive oil
pinch sea salt
Parmesan cheese, to serve
2 x 180g/6¼oz chicken breasts, skin on
1 loaf ciabatta