Charred Broccoli, Chicken and Cos Salad with Caesar Dressing

Preheat the oven to 190°C.

If using a head of broccoli, cut into medium-sized pieces. Place the broccoli on a lined baking tray and drizzle each piece with a little olive oil and season with salt and pepper. Roast for about 15 minutes until crisp tender and lightly charred in places. Cool.

Dressing: Place all the ingredients, except the oils, in a food processor and blend until smooth. With the motor running gradually drizzle in the combined oils until it forms a thick, smooth dressing. Season with pepper and a little salt if needed. 

To assemble: Toss the chicken with enough dressing to coat. Add the cos lettuce and broccoli and gently toss again. 

Transfer to a large serving platter. Halve the boiled eggs and nestle into the salad along with the sliced avocado and anchovies if using. Top with a grind of pepper. Serve the remaining dressing separately.