Prep 15m | Cook 25m | Serves 4 | About 450 calories and 10g net carbs per serve

The grain free Caesar I make when I want comfort food that still loves me back

This is all the comfort of a proper Caesar with none of the heavy croutons or grain. Crisp cos, juicy grilled chicken, jammy soft eggs and crunchy roasted chickpeas, all brought together with a creamy tahini Caesar that leans on parmesan and lemon instead of anything stodgy. Green leaves lead, the good stuff piles on top.

It has been on high rotation in my kitchen and it is one of those meals that feels indulgent while quietly doing a lot of good. Here is everything you need to know.

Before we get into it, here is what this platter is doing for your body

Protein: Free range grilled chicken and soft eggs keep you full for hours and slow the release of energy, so there is no mid afternoon slump.

Healthy fats: Tahini, extra virgin olive oil and pepitas slow digestion and keep every bite satisfying.

Fibre: Cos leaves and roasted chickpeas add gentle fibre that helps flatten any post meal spike.

Lemon and apple cider vinegar: Both bring a bright acidity to the dressing and take the edge off a blood sugar spike, so they earn their place well beyond flavour.

This is not about eating less. It is about building a plate where protein, fat, acid and fibre do the work, so you get steady energy and a meal that genuinely tastes like a treat.

Ingredients (serves 4)

• 600g free range chicken breast
• 2 baby cos lettuce, leaves separated
• 4 free range eggs
• 1 tin (400g) chickpeas, drained and patted dry
• 40g parmesan, finely grated, plus extra shavings
• 2 tbsp pepitas
• 1 tsp smoked paprika
• 4 tbsp extra virgin olive oil (divided)
• Sea salt flakes and black pepper, to taste

CAESAR DRESSING:

• 2 tbsp tahini
• 1 tbsp Dijon mustard
• 1 clove garlic, grated
• 1 lemon, juiced
• 1 tbsp apple cider vinegar
• A splash of water, to loosen

How to make it

1. Heat the oven to 220C. Toss the drained chickpeas with 1 tbsp of the olive oil, the smoked paprika and a pinch of salt, spread on a tray and roast for 20 to 25 minutes until deeply golden and crisp.
2. Lower the eggs into a pot of gently boiling water and cook for 6 and a half minutes for a jammy yolk. Cool under cold water, peel and halve.
3. Make the Caesar dressing. Whisk together the tahini, Dijon, grated garlic, lemon juice, grated parmesan, apple cider vinegar, 2 tbsp of the olive oil and a splash of water until creamy and pourable, then season.
4. Flatten the chicken breasts to an even thickness and season well. Heat the last tbsp of olive oil in a pan over medium high heat and grill the chicken for 4 to 5 minutes each side until golden and cooked through. Rest for a few minutes, then slice.
5. Pile the cos leaves onto a platter and drizzle with some of the dressing. Add the sliced chicken and halved soft eggs, scatter over the crispy chickpeas, pepitas and parmesan shavings, then finish with the rest of the dressing.

Marnie's tip: Flatten the chicken breasts to an even thickness before they hit the pan so they cook quickly and stay juicy rather than drying out at the edges. Roast the chickpeas until they are properly golden and rattly, then scatter them on at the very end so they keep their crunch.