Sun-Dried Tomato Chicken and Pesto Pasta Salad

Once browned, lay the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

While the chicken fries, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel on the chicken tray until soft, 10-12 mins.

Meanwhile, halve, peel and thinly slice the red onion.

When the chicken is roasting, give the frying pan a quick wipe and return to medium heat with a drizzle of oil.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Add the sugar for the onions (see pantry for amount) and cook until caramelised, 1-2 mins more.

Meanwhile, trim the cucumber, then halve lengthways. Cut into roughly 2cm chunks. Cut the tomato into 2cm chunks.

In a large bowl, combine the pesto and the oil for the dressing (see pantry for amount). Season with salt and pepper.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Stir it into the dressing.

When the chicken is cooked, remove from your oven, spoon over the sun-dried tomato paste and drizzle over the honey (see pantry for amount). Turn to coat, carefully cover with foil and allow to rest for a couple of mins.

When everything's ready, add the cucumber, tomato, caramelised onion, cooked pasta and rocket to the salad dressing and toss together. Crumble in half the Greek style salad cheese.

Slice the cooked chicken widthways into 2cm slices.