Warm chicken, squash and pesto salad

Use left over chicken from a roast dinner for this.

Ingredients (serves 2):

1 small squash or two sweet potatoes

cooked chicken

mixed salad leaves

2 tbl sp pesto (fresh pesto is best for this)

1 sprig of rosemary

small bunch of thyme

1 clove of garlic

olive oil

- Peel the squash and dice into chunks. Place in a roasting dish with the herbs, whole garlic clove and a splash of olive oil. Roast in a pre heated oven for about an hour.

- Mix the cooked chicken with the pesto so it's evenly coated and add it to the roasting pan with the squash for the last 5 minutes of cooking time to heat through.

- Serve the warm chicken and squash on mixed salad leaves and garnish with some shaved parmesan if you like.