Hey everyone!

I feel like I need to do a short ‘welcome back’ message – it’s been a while since I last posted and a lot has changed in a year. New job working in the food and drink business, new house plus a whole heap of renovating and now, a little one on the way and actually I’m in the last few weeks before she’s due! Very exciting times! But that has meant I have but my blogging on the back seat. Well now I’m back to it and kicking off with a life-saver of a salad!

In my first and second trimester I could hardly keep any food down at all (HG is a total bitch!) but my dear husband made this for me, when god knows what I felt like eating and that didn’t make me throw up (again…).

The crispy freshness of salad leaves tossed in an intense, creamy dressing with roasted chicken and crisp bacon was honestly the best thing ever and I ate a whole pile of it! Thanks husband!

Just to add, the dressing is made with ready-made mayo, meaning it is safe for us pregnant folk AND it can be knocked up in seconds.

Kale Caesar Salad (serves 4)

1 bunch of Kale, tough stems removed

1 romaine lettuce head

8 rashers of bacon

4 chicken breasts

Sourdough bread OR ciabatta (or any leftover crusty bread you have), about half a loaf

25g-50g Parmesan (depending on how cheesy you like it)

Olive oil

Salt and pepper

For the dressing

6 tbsp mayonnaise

2 tsp Dijon mustard

1 clove garlic

1 anchovy fillet (I use the ones in oil from a jar)

Few dashes Worcestershire sauce

50g grated Parmesan

Black pepper

Pre-heat your oven to 180c. Cut your bread into squares/chunks to make croutons. Pop onto a baking tray, drizzle over some olive oil and season with salt and pepper and toss to coat the bread well. Bake for 15 minutes, turning half way, until they’re brown and crunchy. Leave to one side.

Next, pop your chicken breast onto a baking tray, season well and drizzle over some olive oil. Roast for 25 minutes until cooked. Leave to one side to cool. Once cooled, slice up ready for serving later.

Then, bake your bacon on a baking sheet for 12 minutes or so until crispy. Again, leave to one side until we assemble.

For the dressing, mince the garlic and anchovy fillet (I mash it in a mortar and pestle) then mix with the mayo, mustard, Worcestershire sauce, Parmesan and some black pepper, adding 1-2 tbsp water to thin it down slightly.

Roughly chop the kale and romaine lettuce into bite-size pieces then put into a big salad bowl. Crumble in the bacon, add in to the croutons, shave in the Parmesan using a vegetable peeler and then coat with the dressing. Toss well!

Serve up onto serving plates then top with the sliced roasted chicken.

Enjoy!