Finely grate the cheese. Place the chicken and 2 tbsp of miso into another bowl, mix together until evenly coated. Season with salt and pepper.

Zest half of the lemon and then cut in half. Grate the garlic into a food processor and squeeze in the juice of 1 lemon, set aside. Add the egg yolks, anchovy fillets, dijon mustard, Worcestershire sauce, white wine vinegar and the remaining miso into the garlic, blend until a paste forms. Slowly trickle in 100ml of olive oil whilst blending until the dressing thickens. If it's too thick, add a teaspoon of water at a time, if it’s too thin, add a little more oil.

Once the dressing has thickened, taste and season with salt, plenty of fresh cracked pepper and more lemon juice if needed. Fold in the lemon zest and 50g of cheese, then set aside.

Cut or rip the bread into 2cm cubes and place into a bowl. Drizzle over 2 tbsp of olive oil and season with salt and plenty of black pepper. Toss it all together and place on a baking tray. Bake the bread for 15-20 mins, until golden and crunchy.

Place a frying pan over medium heat with 2 tbsp of oil. Once hot, add the chicken in and cook until the chicken starts to brown and char in some spots, 4-5 mins on each side. Pour in the mirin, soy and 40ml water. Stir through the sugar and 1.5 tbsp of toasted sesame seeds, cook, spooning the sauce over the chicken until it thickens and glazes it, 4-6 mins. Rest the chicken, then slice before serving.

Toss the salad with the dressing, top with the croutons, sticky sesame miso chicken, the remaining grated cheese and toasted sesame. Finish with some more freshly cracked black pepper.