Ingredients

• 60g/2¼oz basil leaves
• 50g/1¾oz toasted pine nuts
• 50g/1¾oz parmesan
• grated
• 2 garlic cloves
• chopped
• 75-125ml/2½-4fl oz extra virgin olive oil
• 2 courgettes
• sliced lengthways
• 1 yellow courgette
• sliced lengthways
• 2 tbsp olive oil
• 2 chicken breasts
• cooked and cut into strips
• 1 large red onion
• sliced
• 100g/3½oz sundried tomatoes
• 1 large round loaf of bread
• 23cm/9in wide
• 200g/7oz goats’ cheese
• sliced
• 3 plum tomatoes
• thinly sliced
• handful of basil leaves
• 2 bunches rocket
• 2 Little Gem lettuce
• leaves separated
• 50g/1¾oz pecorino cheese shavings
• 100g/3½oz black pitted olives
• 3 tbsp olive oil
• 1 tbsp sherry vinegar

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 layered loaf
• heat a griddle pan to hot.
• Toss the courgettes in a little olive oil and place them on the hot griddle 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 a 3cm/1¼in thick wall of bread around the edges.
• Fill the hollow loaf with layers of the chicken
• red onion
• courgettes
• cheese
• tomatoes
• basil 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 salad
• place the rocket
• Little Gem
• cheese and olives in a bowl and mix.
• Whisk the oil and vinegar together in a small bowl to make a dressing.
• Just before serving
• pour the dressing over the salad and mix.
• To serve
• slice the filled loaf and place on a plate with the salad.