Cheesy Hasselback Chicken

While the potato is roasting, cut deep slices (without slicing all the way through) across the chicken breast at 1cm intervals. Place the chicken, cut-side up, on a second lined oven tray and stuff the slices with the red pesto. Season with salt and pepper, then sprinkle with the shredded Cheddar cheese.

Bake the chicken on the lower oven rack until cooked through, 12-16 minutes (depending on size).

TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is baking, thinly slice the radish. Grate the carrot. In a large bowl, combine a drizzle of olive oil and balsamic vinegar.

Add the radish, carrot and mixed salad leaves to the dressing. Toss to coat and season to taste.