Heat oven to 200c.

Season 4 chicken breasts (skin on) with sea salt and pepper, Place in a roasting dish, alongside 8 slices of streaky bacon, and two slices of thick country bread (cut into bite-sized pieces).

Roast the chicken for 15-20 minutes, till just cooked through. Remove the bread when toasted, and the bacon when crispy. Cut the chicken into slices (remove the skin if desired).

Meanwhile, in a mortar pound 1 garlic clove with a pinch of rock salt till you produce a paste. Transfer to a salad bowl, and add the juice of ½ lemon, 3 tbsp Greek yoghurt, 3 tbsp olive oil, 30g Parmesan (grated), and a dash of Worcestershire sauce. Whisk.  

Add 2 small romaine lettuces (torn into pieces), toss and serve along with the chicken, bacon, croutons and large shavings of Parmesan.