Ingredients

• 60g/2¼oz basil leaves
• 50g/1¾oz toasted pine nuts
• 50g/1¾oz parmesan
• grated
• 2 garlic cloves
• 75ml-125ml/2½-4fl oz extra virgin olive oil
• 2 red peppers
• 2 yellow peppers
• 2 chicken breasts
• cut into strips
• 2 tbsp olive oil
• 1 large red onion
• peeled and cut into wedges
• 2 courgettes
• sliced lengthways
• 1 large round loaf 23cm/9in wide
• 2 balls buffalo mozzarella
• torn
• 1 beef tomato
• thinly sliced
• 3 tbsp extra virgin olive oil
• 1 tbsp sherry vinegar
• 1 tsp Dijon mustard
• 50g/1¾oz rocket leaves
• 2 heads Little Gem lettuce

Directions

• For the pesto
• place all the ingredients except the oil in a food processor and blend. Gradually add the oil until you have a thick paste
• and set aside.
• For the chicken and roasted vegetable layered loaf
• place the red and yellow peppers directly on a gas flame and keep turning until black all over. Remove from the hob and place in a glass bowl with cling film over
• and set aside. Once cool enough to handle
• peel the black skin off and cut the flesh into quarters
• removing the seeds.
• Heat a large griddle pan and place the chicken strips in a bowl. Add the oil and season with salt and pepper
• then toss to coat.
• Place the chicken on the hot griddle along with the red onion and courgettes and cook for 2-3 minutes.
• Slice off the top of the loaf of bread. Hollow out the loaf by scooping out the soft bread
• leaving 3cm/1¼in of bread around the edge.
• Fill the hollow loaf with layers of the peppers
• chicken
• red onion
• courgettes
• mozzarella
• tomatoes and pesto
• seasoning between each layer.
• Place the lid of the loaf back on and push down
• you can wrap it in cling film and leave overnight or slice straight away.
• For the seasonal salad
• whisk together the oil
• vinegar and mustard in a small bowl. Place the salad leaves in a large bowl
• pour over the dressing and mix.
• To serve
• slice the loaf and place on serving plates with the dressed salad.