Preheat oven to 200°C, 400°F, Gas 6.
Bake the bread in the oven on a baking sheet, drizzled with olive oil until crisp and golden – about 8 minutes. Set aside.
Toss the chicken in the rosemary, garlic and oil and season. Thread onto skewers and grill or barbecue for 8-10 minutes until cooked through with no pink showing. Leave to rest.
Arrange the melon and salad leaves on a large platter.
Make the dressing
Pound the anchovy fillets to a paste in a pestle and mortar. Scrape into a bowl and add the Parmesan and crème fraîche. Whisk in a good squeeze of lemon juice, the extra virgin olive oil and season. Taste – you may want more lemon juice.
Scatter the croutons over the salad leaves. Lay the chicken skewers on top and squeeze over a little more lemon juice. Spoon over the dressing.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.