Creamy Pesto Dressed Bacon, Chicken Breast and Potato Salad

Meanwhile, cut the tomato into 2cm pieces.

Add the olive oil for the dressing (see pantry for amount) to a large bowl. Season with salt and pepper, then mix well. Stir the tomatoes into the dressing, then set aside.

Trim and halve the green beans. Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken and fry until golden brown on the outside, 4-5 mins. Add the bacon lardons to the pan and stir-fry for a further 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The chicken is cooked when no longer pink in the middle. Cook lardons thoroughly. 

Once cooked, transfer the lardons to a small bowl and set aside the pan, keeping the bacon fat.

When the potatoes have cooked for 20 mins, remove them from the oven.

Use the bottom of a bowl or pan to lightly crush each potato.

Drizzle the smashed potatoes with more oil, and return to the top shelf of your oven until crispy and golden, 10-15 mins.

Meanwhile, pop your frying pan back on medium-high heat.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins.

Once cooked, add the beans to the tomato bowl along with the pesto and mayo. Gently mix together until everything is combined.