• 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.

• Season the chicken with oregano, salt, pepper and a drizzle of oil.
• When the pepper has cooked for 5 mins, add the chicken to the tray.
• Cook 12-15 mins more. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.
• Add the hazelnuts to the baking tray for the final 6-8 mins cooking time.

NOTE: Adding bacon? Fry in a hot pan until crispy, 5-6 mins. Place on top of salad before serving.

• Meanwhile, cut the tomato into 2cm chunks.
• Make your dressing by mixing pesto, ½ tsp sugar (per 2P), ¼ tsp salt (per 2P) and 2 tbsp oil (per 2P) 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.

TIP: Allow the pepper and chicken to cool before adding to the salad.

• 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.