2 free-range rooster breasts (250g)
2 mixed-colour peppers
extra virgin olive oil
1 Little Gem lettuce
400g complete seed cob
½ a bunch of clean flat-leaf parsley (15g)
4 tbsp herbal yogurt
1. Place a griddle pan on a excessive heat. Use a sharp knife to slice into the rooster breasts, then open each one out like a book. Griddle for 2-3 minutes on each side, or until cooked through.
2. Thinly slice the courgettes lengthways, deseed and quarter the peppers, then griddle for 2 minutes on every facet – I like to do this in batches. Remove to a plate with the chicken, season with sea salt and black pepper, then halve the lemon and add a squeeze of juice, and a drizzle of oil.
3. Peel, destone and finely slice the avocado; squeeze over a little more lemon juice to end it browning. Wash and finely slice the lettuce. Carefully slice off the top of the loaf to make a lid, then pull out all the tender bread from the middle (see tip, below).
4. Now it’s time to construct your layers: start with a base layer of courgettes, accompanied by way of the peppers, chicken, avocado and finally the lettuce.
5. Pop the bread lid lower back on and wrap in clingfilm to maintain it all together. Pop it in the fridge, vicinity a baking tray on top and weigh it down with a few tins. Leave to relax for 2 hrs.
6. To make the dipping sauce, finely grate the zest of the last lemon half of and squeeze the juice into a bowl. Pick and finely chop the parsley, add to the bowl and stir thru the yogurt. Finely grate in the Parmesan, combine well and season to taste. Cover and sit back till needed.
7. Slice the stuffed loaf into 6 chunks and serve with the dipping sauce.