• Preheat the oven to 220°C/200°C fan/gas mark 7.
• Halve the pepper and discard the core and seeds. Slice into thin strips.
• Pop the pepper onto a lined baking tray.
• Toss with salt, pepper and a drizzle of oil.
• When the oven is hot, roast on the top shelf until soft and slightly charred, 15-18 mins total.

TIP: Use two baking trays if necessary.

• In a bowl, mix the chicken with oregano, salt, pepper and a drizzle of oil.
• When the pepper has cooked for 5 mins, pop the chicken onto the same baking tray.
• Bake until cooked through, 12-15 mins more. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.
• Cool after cooking.

TIP: Notice a stronger smell from the chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

• When the chicken and pepper have been cooking for 10 mins, pop the hazelnuts onto the same tray. Cook until toasted, 6-8 mins.
• Meanwhile, cut the tomato into 2cm chunks.
• Make your dressing by mixing pesto, ½ tsp sugar, ¼ tsp salt and 2 tbsp oil (double all for 4p) in a large bowl.
• Add spinach, chicken, pepper and tomato to the dressing and toss to combine. Season to taste with salt and pepper.
• Bash the hazelnuts or roughly chop.

• Divide the pesto chicken salad between bowls.
• Drain and tear the mozzarella then scatter it over the top. 
• Crack some black pepper onto the cheese. 
• Finish with a drizzle of balsamic glaze and a scattering of toasted hazelnuts.