1. Boil egg for 10 minutes then soak in ice water.
2. Mix parmesan cheese, minced garlic, anchovy, mustard and mayonnaise.
3. Season chicken breasts and prawns with salt and pepper. Cook on a grill pan.
4. Prepare romaine lettuce and assemble the salad. Season with salt and peper.
5. Serve with a lemon wedge
Recipe by Chef Colin West, Huber's Butchery