- 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
- 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.