Caesar chicken meatball salad

Thoroughly combine the chicken mince, shallot, herbs, garlic and a little seasoning in a bowl. Using 2 teaspoons, scoop about 18 small spoonfuls of the mixture onto a plate. Roll into balls about 3cm across.

Heat 1 tbsp of oil in a frying pan and fry ½ the meatballs for 7-10 minutes, turning frequently until golden and cooked through, with no pink meat and the juices run clear. Repeat with more oil and the other meatballs.

As they cook, heat the grill and spread the baguette slices over a baking tray. Lightly toast on both sides. Tear the lettuce onto serving plates. Top with the toasted baguette, drizzle with the remaining oil and grind over some black pepper.

When the meatballs are ready, return the first batch to the pan to heat through, then spoon on top of the baguette and drizzle with the Caesar dressing. Scatter with the cress and serve immediately.