Heat a griddle pan until smoking. Spritz the chicken breasts with a little oil and season with salt and pepper. Place onto the griddle and turn down the heat. Griddle for 5 mins, turn over and repeat for 5 more minutes, or until cooked through. Remove from heat and leave to rest for 5 mins, then cut into 7mm slices, widthways.
Heat the oven to 200C. To make the melba toasts toast the soy and linseed bread until golden. Cut off the crusts and cut through the bread horizontally so that you are left with 2 sides of bread, each with one toasted side and one soft side. Place on a baking tray soft side up and bake for 5 mins or until the bread has curled up and dried.
For the dressing:
To make the dressing, place the garlic anchovy and some salt and pepper in a pestle and mortar and pound until broken into a smooth paste. Tablespoon by tablespoon and the yoghurt until combined. Add the cheese and season again to taste. Place the lettuce leaves into a mixing bowl and mix together with the dressing. Place on a plate and top with the chicken breast, fresh anchovies and lay the melba toasts by is side.
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