Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the tomato into wedges and the parbaked sourdough roll into cubes. Dice the cucumber and peel and crush the garlic. Lastly, pick the parsley leaves.

Place the tomato on one side an oven tray lined with baking paper. Combine the balsamic vinegar and half of the olive oil. Pour the mixture over the tomato wedges and toss to coat well. Season well with salt and pepper. Cook in the oven for 15 minutes.

Meanwhile, toss the chicken breast in the traditional until it’s coated well. Heat a dash of olive oil in a medium frying pan over a medium-high heat. Add the pesto chicken and cook for 2 minutes on each side. Transfer the chicken to the tray with the tomatoes and cook everything for a further 10 minutes.

Place the parbaked sourdough roll cubes on another lined oven tray. Toss in the remaining olive oil and the garlic and cook for 10 minutes or until golden.

Toss the roast tomato, cucumber, parsley leaves and sourdough croutons in a medium bowl to combine. Divide between plates and serve with the pesto chicken.