Grilled Caesar Salad

Method

1. Place a saucepan of water on to boil for the egg, bringing it to a gentle boil and heat a non-stick grill pan to medium high. Prepare a bowl of cold or iced water for the egg.
2. Meanwhile make dressing by mixing mayonnaise and yoghurt in a small bowl. Chop the anchovy and garlic finely until it is almost a paste. Stir into mayonnaise mixture then add remaining ingredients, stirring until well combined. Set aside.
3. Gently lower the egg into the boiling water and cook for exactly 4 minutes. Remove from pan with a slotted spoon and place in cold water to stop the cooking process. Remove after 1 minute.
4. Meanwhile add bacon to the grill pan and cook until crispy. Half way through cooking brush the lettuce with the oil and add it to the pan, cut side down.
5. Cook lettuce until charred and starting to wilt, turn and cook 1 minute more.
6. Place lettuce on a serving plate and drizzle with dressing. Chop bacon and add to plate. 
7. Gently tap the egg until the shell cracks and carefully remove. Break egg on top of salad and sprinkle with seeds to serve.