Red Pesto Chicken

In a large frying pan, heat a small drizzle of olive oil over a medium-high heat. Add the chicken and cook until browned, 2 minutes each side. Transfer to an oven tray lined with baking paper and pour over any remaining pesto from the pan and the bowl. Bake until cooked through, 8-12 minutes. Set aside to rest for 5 minutes.

While the chicken is cooking, tear the ciabatta into small chunks. Finely chop the garlic (or use a garlic press). In a medium bowl, combine the ciabatta, garlic, Italian herbs, a generous drizzle of olive oil and a generous pinch of salt and pepper. Toss to coat. Spread out on a second oven tray lined with baking paper and bake until golden, 8-10 minutes.

While the croutons are baking, slice the cherry tomatoes in half. Thinly slice the cucumber into half-moons.

In a large bowl, combine the vinegar, honey and 2 tbs of olive oil. Season with a pinch of salt and pepper. Add the cherry tomatoes, cucumber, mixed salad leaves, shaved Parmesan cheese and croutons to the bowl and toss to coat. TIP: Dress the salad just before serving to keep the leaves crisp!