Roast the garlic

• Slice the top off the head of garlic and place it on a piece of foil.
• Drizzle with olive oil, wrap tightly and roast until soft and golden.

Roast the vegetables and chickpeas

• Toss the broccoli florets and cherry tomatoes with olive oil, salt and pepper on a baking tray.
• Spread the dried chickpeas on a second tray with olive oil and salt.
• Roast everything until the broccoli is charred at the edges, the tomatoes burst and the chickpeas are crispy.

Make the spicy breadcrumbs

• Heat a little olive oil in a frying pan.
• Add the panko breadcrumbs and chili flakes and toast, stirring, until golden and crisp.
• Season with salt and set aside.

Make the roasted garlic caesar dressing

• Squeeze the soft roasted garlic cloves into a bowl and mash them.
• Whisk in the Greek yogurt, lemon juice, Dijon mustard, chopped anchovies and grated Parmesan.
• Season with salt and pepper and loosen with a little olive oil if needed.

Assemble the salad

• Arrange the halved Little Gem lettuce on a platter.
• Spoon over the dressing and top with the charred broccoli, roasted tomatoes and crispy chickpeas.
• Scatter over the spicy breadcrumbs and extra Parmesan and serve.