• Boil a large pot of salted water for the pasta. 
• When boiling, add the linguine to the water and bring back to the boil.
• Cook until softened, 10-12 mins.
• Once cooked, reserve a cup of the pasta water then drain the linguine in a colander.
• Pop back in the pot, off the heat, drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Trim the cucumber and quarter lengthways. Chop into 1cm chunks. Cut the tomato into wedges.
• Peel and grate the garlic (or use a garlic press).
• In a bowl mix together the creme fraiche, stock, cheese and cracked black pepper.
• In a separate bowl, mix the balsamic glaze and 1 tbsp oil (per 2P). Season to taste with salt and pepper.
• Add the tomato, olives and cucumber to the balsamic dressing and leave to marinate.

• Place a pan over medium heat with a drizzle of oil.
• Add the garlic and chicken and fry until cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
• Add the linguine and creme fraiche mixture to the pan and allow to warm through.
• Loosen the sauce with as much reserved pasta water as necessary. Season to taste with salt and pepper.

• Toss the salad leaves with the marinated veg. Season to taste with salt and pepper.
• Plate up a helping of cacio e pepe.
• Serve the salad alongside.