Pesto Chicken

Heat a drizzle of olive oil in a large frying pan over a medium high heat. Add the chicken breasts to the pan and cook for 2 minutes on each side, or until browned. Transfer the chicken to the oven tray lined with baking paper and pour any remaining pesto over the chicken. Bake in the oven for 10-12 minutes, or until cooked through.

While the chicken is oven, slice the bake-at-home ciabatta into 1cm cubes. Peel and crush the garlic. Add the ciabatta, garlic and Italian herbs to a medium bowl with a good drizzle of olive oil. Season with salt and pepper and toss to coat. Place on the second oven tray lined with baking paper and bake in the oven for 5 minutes, or until golden and crispy.

While the croutons are in the oven, half the cherry tomatoes. Slice the cucumber into 0.5cm half-moons.

Add the balsamic vinegar to a large bowl with 2 tbs olive oil. TIP: you can add a pinch of sugar to sweeten for the kids if you like. Add the cherry tomatoes, cucumber, mixed salad leaves and croutons to the bowl and toss to dress just before serving so the croutons don’t get soggy.