- 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
- 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.