Chicken Saltimbocca

Meanwhile, slice the rosemary panini into 2 cm croutons. Slice the heirloom cherry tomatoes in half.

Place the rosemary panini croutons onto another oven tray lined with baking paper. Generously drizzle with olive oil and season with salt and pepper. Toss to coat, then transfer to the oven and bake for 5-7 minutes or until golden and crispy.

Meanwhile, roughly chop the parsley until you have 2 tbs (for 2 people) / 1/3 cup (for 4 people). Zest and juice the lemon. Place 2 tbs (for 2 people) / 4tbs (for 4 people) olive oil into a small bowl along with the chopped parsley and lemon zest. Mix well and set aside.

In a medium bowl, place 1 tbs (for 2 people) / 2 tbs (for 4 people) olive oil in a medium bowl along with 2 tsp (for 2 people) / 1 tbs (for 4 people) lemon juice and the brown sugar. Season with salt and pepper and mix well. Add the rocket leaves, heirloom cherry tomatoes and rosemary croutons into the bowl with the dressing. TIP: Toss your salad in the dressing just before serving to stop it from going soggy.