These flatbreads are easy to make, but you can always buy some if you don’t have time to make them.
- Place the chicken breasts in a bowl, season with salt and pepper and pour over a tablespoon of olive oil. Add the zest and juice of one lemon and the paprika and mix well. Cover and leave to marinate for an hour in the fridge.
- Remove the wax from the cheese, reserve a chunk for garnish and grate the rest.
- Make a dressing by placing the mayo or yoghurt into a blender or small food processor with the garlic, anchovies, the juice of half a lemon, a grind of pepper and the grated Green Thunder. Whizz until smooth. Taste and adjust the seasoning and lemon if needed.
- Now make the flatbreads. Mix together the flours, salt and onion seeds in a large bowl then add the yoghurt and mix well with clean hands. Knead for a couple of minutes, just until it’s smooth, then cover and leave to rest while you cook the chicken.
- Barbecue the chicken for about 5-6 minutes on each side, or until cooked through, then set aside and keep warm.
- Divide the flatbread dough into 8 pieces and roll each into a ball. Roll out each ball into a rough circle about 10cm across, then cook them on a cast-iron frying pan or a flat grill on the barbecue. Alternatively, just cook in a dry frying pan on the hob for a couple of minutes on each side until golden. Stack them up in a clean tea towel to keep warm.
- Cut the romaine hearts into quarters vertically, cutting through the core to keep each piece intact. Drizzle with a little olive oil and season with a pinch of salt and pepper. Cook on the barbecue for about 2-3 minutes, turning halfway through, then lift onto a large platter or board.
- Char the lemon wedges at the side of the barbecue for a minute or two to make them extra juicy.
- Slice the chicken and add to the platter with the lettuce. Drizzle generously with the Green Thunder caesar sauce then finely grate over the rest of the cheese. Add a grind of black pepper and serve with the flatbreads and the charred lemon wedges on the side.