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.