Veggie Caesar Salad

Preheat the oven to 180°C/ 160°C (fan)/ 400°F/ Gas 6

Boil a kettle

Rip the ciabatta into small pieces onto one side of a baking tray, drizzle with 1 tbsp [2 tbsp] olive oil and season with a big pinch of salt - these are your croutons

Trim the green beans and cut them in half

Lay out a piece of foil and put the green beans in the middle

Scrunch up the edges of the foil slightly, then add 1 tbsp [2 tbsp] water and close the parcel tightly

Add the parcel to the other half of the tray and put it in the oven for 15 min, or until the ciabatta has crisped and the green beans are tender with a slight bite 

Meanwhile, add the eggs to a pot of salted, boiled water over a high heat (salt prevents the eggs from cracking) 

Boil the eggs for exactly 7 min (perfect, mid-boiled eggs)

Meanwhile, fill a bowl of very cold water with ice (Gousto's ice packs are perfect) ready for step 5  

Chop the chives finely

Grate the cheese

Peel the garlic

Combine the mayonnaise, vinegar and Henderson's relish, with 3 tbsp [6 tbsp] olive oil 

Grate in the garlic and add half of the cheese and half of the chives - this is your dressing

Once the eggs are done, drain and add them to your ice water (this stops them from cooking further) 

Tip: no ice? Run them under very cold running water for 3 min and then set aside 

Rip the little gem[s] into pieces and add to a large mixing bowl 

Add the corn salad, capers, remaining chives and cheese

Mix to combine

Peel the cooled eggs and cut them in half 

Remove the croutons and beans from the oven and add them to the bowl

Gently mix the salad