BROCCOLI AND ZUCCHINI CAESAR SALAD!!!! 🤤

INGREDIENTS (2 Persons) - 1 Broccoli - 1/2 Zucchini - 140g Roasted chicken - 15g Parmesan - 1 slice whole wheat walnut bread - 1 Tbsp corn flour - 1 tablespoon of spelt flour - Oregano - EVOO CÉSAR SAUCE: - 1 Greek yogurt - 3 Anchovies - 10g grated Parmesan - 1 small garlic - 1/2 teaspoon black pepper - Juice of 1/2 lemon - Himalayan salt - 1 teaspoon mustard - 1 tbsp EVOO

Cook the broccoli until done. 2. While preparing the Caesar sauce, mix the Greek yogurt, anchovies, grated Parmesan, garlic, black pepper, salt, EVOO and the teaspoon of mustard in a blender, blend well and then add the lemon juice little by little, tasting so as not to overdo it. 3. Begin to assemble the salad, put the cooked broccoli on the bottom, mix the roasted chicken strips with a tablespoon of oregano and add it on top, and cut the Parmesan into pieces and add it. Season with the Caesar sauce and reserve the remaining sauce in a bowl to add later at the table. 4. Wash and cut the zucchini into strips for the tempura. Mix the corn flour and spelt flour in a small bowl and add very cold water. Mix with a fork to make a quick tempura. 5. Heat the oil and in the meantime toast the slice of walnut bread. Fry the zucchini tempura in the very hot EVOO.

6. Finish the salad with the bread croutons on top and the zucchini tempura around it.