Crumbed Pesto Hasselback Chicken & Haloumi

While the pumpkin is baking,combine the panko breadcrumbs, a generous drizzle of olive oil and a pinch of salt and pepper in a small bowl.

Cut deep slices, taking care to not slice all the way through, across the chicken breast at 1cm intervals. Place the chicken, cut-side up, on a second oven tray lined with baking paper and spoon in the basil pesto. Season with a generous pinch of salt and pepper. Cover the chicken with the pangrattato, gently pressing down to form an even coating.

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate. Place the chicken on a second oven tray lined with baking paper. Place on the lower shelf and bake the chicken until cooked through, 12-16 minutes (depending on the size of the fillet). TIP: Chicken is cooked through when it is no longer pink inside.

Meanwhile, halve the cherry tomatoes. In a medium bowl, combine the white wine vinegar, honey, a drizzle of olive oil and a pinch of salt and pepper. Add the mixed salad leaves and cherry tomatoes. Toss.