Preheat your oven to 220°C/200°C fan/gas mark 7. 

Chop the salad potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper. Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle

Meanwhile, peel and grate the garlic (or use a garlic press). 

Halve the ciabatta and evenly spread over the garlic.

Cut the ciabatta into 2cm chunks.

Pop the ciabatta croutons onto a baking tray in a single layer. 

Drizzle with oil, season with salt and pepper and toss to coat well.

Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.

Meanwhile, halve the baby plum tomatoes.

Drain and tear the mozzarella into 2cm chunks.

Cut the lemon into wedges.

In a large bowl, combine the pesto, mayo, sugar and oil for the dressing (see pantry for both amounts) along with a good squeeze of lemon juice. Season with salt and pepper and mix to combine.

Once combined, toss the tomatoes through the dressing.

When the chicken is cooked, slice into 1cm thick slices.

When everything's ready, add the roasted potatoes, baby leaves and croutons to the salad bowl and toss until evenly coated in the dressing.

Share the salad between your serving bowls. Top with the sliced chicken and mozzarella chunks.

Finish by drizzling over the balsamic glaze and sprinkling with the pumpkin seeds.

Enjoy!