I recommend preparing a healthy caesar dressing first and let it sit and absorb all the spices and ingredients while you cook and prepare the rest. It is really the best, if you let it chill and develop a taste. Mix 80 g greek yogurt, 40 g finely grated parmesan, 30 g freshly squeezed lemon juice, 20 g finely grated red onion (with juice), 10 g maple syrup, 5 g of salt, 50 g of water and

black pepper to taste. Let the dressing sit and absorb all ingredient, while you prepare the rest.

Cut 130 g of bread into pieces. I used whole grain bread. Mix the spices in a bowl: 8 g of oil, 1 tsp. oregano, ½ tsp. paprika, ½ tsp. coriander, ⅓ tsp. salt. Add bread to spices and mix.

Bake at 180 C / 355 F for 10-15 minutes.

Fry 300 of vegan/ vegetarian chicken (I am vegetarian, so use vegan chicken, but if you eat meat, you can use regular chicken) in a pan. Wash 375 g iceberg lettuce, 20 g tomatoes and 45 g sprouts. Cut if necessary. Grate parmesan cheese. I like to grate it with potato peeler, so the pieces of parmesan are thin and long. But you can finely grate - it depends on your taste.

Arrange on a plate: salad and veggies, sprinkle with croutons and parmesan. Pour dressing over a salad.