Method
Step 1
Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.
Step 2
Cauliflower: Place florets on a tin foil lined baking tray with a drizzle of olive oil. Coat with the fennel seeds, season with salt and pepper, then mix and arrange in a single layer. Roast for 15 minutes until golden and cooked, but with a slight bite. Remove and allow to cool down slightly.
Step 3
Chicken: Place a pan on medium-high heat with a drizzle of olive oil. Coat the chicken in paprika and season with salt and pepper. Add to the hot pan and cook for 5 minutes, until lightly golden and cooked through.
Step 4
Anchovy dressing: Mix together anchovies, capers and red wine vinegar. Whisk in olive oil (2 tbsp for 4; 1 tbsp for 2; ½ tbsp for 1) and season with pepper (no salt).
Step 5
Salad: Mix together the tomato, celery, basil and roast cauliflower and drizzle with the anchovy dressing.
Step 6
Serve the salad topped with the chicken fillets and hard cheese.