Croutons

1. Preheat oven to 160°C.
2. Tear the bread into rough chunks. Drizzle with olive oil, sprinkle with paprika, cayenne pepper and a generous seasoning of sea salt and cracked black pepper.
3. Bake for 25 minutes until browned and crunchy. Can be made up to 4 hours in advance. If storing, allow to cool completely before placing in an airtight container in the pantry.

Dressing

1. Combine the anchovies and garlic in a mortar and pestle.
2. Pound until a smooth paste.
3. Add the remaining ingredients, mix really well and add cracked black pepper to taste.

To assemble

1. Use a mandolin to finely shave the brussels sprouts. Thinly shred the kale. Combine with the dressing and mix well. Let the dressing soften the salad for 10 minutes.
2. Heat a skillet or grill pan over a high heat. Season the chicken with salt and pepper.
3. Drizzle a little oil in the pan and cook chicken for 2-3 minutes on each side until browned and cooked through.
4. Bring a medium saucepan of water to a boil. Carefully drop the eggs into this. Cook for 7 minutes. Remove from the heat, run under cold water and peel carefully. Cut in half.
5. Divide the salad between 4 plates. Top with the eggs, chicken, croutons and extra grated parmesan. Serve immediately.