Jamie’s quickest ever recipes

Jamie's veggie Caesar salad

Jamie says: 'I’ve given the classic Caesar salad a veggie revamp with crunchy roasted chickpeas and charred green beans. Hearty yet healthy, this springtime star is ready in 20 minutes, so perfect for a midweek meal.'

1. Boil the kettle. Preheat the oven to gas 6, 200°C, fan 180°C. Drain the chickpeas, tip into a heatproof bowl and cover with boiling water for 5 mins.
2. Tear the bread into chunks and pop in a roasting tray with the unpeeled garlic. Drain and add the chickpeas, drizzle over 2 tbsp of olive oil, then toss it all together and roast for 12 mins until the bread is golden and the chickpeas are crispy. Preheat a griddle or large frying pan over a high heat, add the frozen beans and cook for 4 mins, or until softened and charred.
3. Remove the croutons and chickpeas from the oven, carefully take out the garlic and set aside. Once cool enough to handle, squeeze the softened garlic out of its skin into a bowl. Stir in the yogurt, mustard and 2 tbsp of red wine vinegar, then grate in most of the Parmesan and season to perfection, tweaking the mustard and vinegar to your taste.
4. To serve, spread the dressing over a serving dish. Click off the lettuce leaves and tear over the dressing. Scatter over the beans, chickpeas and croutons, and serve with an extra grating of Parmesan, if you like.

Tip: Don't waste your Parmesan rinds, they are packed with flavour – freeze in an airtight bag and add them to stews and soups for an umami hit.

See more Jamie Oliver recipes.