Chicken & Potato Salad

Pick the basil leaves. Slice the chicken thigh into 1 cm strips. Peel and crush the garlic.

Place the cherry tomatoes in a medium bowl and toss with the balsamic vinegar, a pinch of salt and pepper and 2 tbs (for 2 people)/1/3 cup (for 4 people) of olive oil. Place the dressed cherry tomatoes onto the same oven tray as the potatoes and cook in the oven for 15-20 minutes, or until blistered.

Meanwhile, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the chicken thigh and cook for 4-5 minutes or until browned and cooked through. Add the crushed garlic and a pinch of salt and pepper and cook for a further 1 minute or until fragrant.

Add the potato, balsamic roasted tomatoes, chicken thigh and pesto plus any juices left on the tray into a large bowl. Crumble in 1/2 the fetta and season with a pinch of salt and pepper. Toss to combine, then gently stir through the rocket and basil leaves.