Toss the crouton ingredients together in a bowl before adding to a cast iron pan and covering with foil.
In a hot Roccbox, turn the flame down to its lowest setting and cook the croutons for 15 minutes, rotating 180 degrees half-way through to ensure even cooking.
To make the dressing, put all the ingredients except the pecorino and oil into a food processor and begin mixing. Gradually add the oil until a thick dressing is formed. Add the pecorino and mix briefly to combine before setting the dressing aside.
To cook the chicken, turn Roccbox back up to full flame and pre heat a cast iron griddle pan. Toss the chicken in a lug of olive oil, season well and pop into the hot pan.
Turn the chicken strips after a couple of minutes and return to Roccbox until cooked through – about 4-5 minutes. Squeeze the lime juice over the cooking chicken and set aside.
Take 2 baby gem lettuce and split them in half lengthways so you end up with 4 halves. Rub the inside of each half with a little oil and place into the griddle pan with the inside of the lettuce facing up.
Char the lettuce in Roccbox for around 2 minutes or until nicely charred and sprinkle over a little of the remaining pecorino.
Roughly chop the remaining lettuce and pop into a bowl with the anchovies and the rest of the grated pecorino.
Add the croutons, lardons and 4 generous spoonfuls of dressing to the bowl, season with black pepper and toss together to coat well.
Serve all together on a big chopping board with the remaining dressing on the side.