Midweek entertaining

These clever recipes are simple enough for after work, but glam enough to serve visitors!

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GRILLED CHICKEN ON GARLIC TOAST WITH TOMATO & PESTO

SERVES 4 PREP 10 MINS COOK 20 MINS

• 2 large chicken breast fillets

• 2 tbsp olive oil

• finely grated zest 1 lemon

• 250g punnet cherry tomatoes

• 1 tsp dried oregano

• 1 tsp balsamic glaze

• 1 large zucchini, sliced

• 4 slices sourdough bread

 • 1 garlic clove, halved

 • 210g tub large bocconcini, torn

PESTO

• 1 large bunch basil, leaves picked, roughly chopped

• 1/2 cup cashews

• 1/2 cup grated parmesan 

• 1/2 cup olive oil

• juice 1 lemon

1 Preheat oven to 220°C. Line an oven tray with baking paper.

2 In a bowl, toss chicken breasts with half the olive oil and lemon zest. Season.

3 Preheat a chargrill plate or barbecue on high. Chargrill chicken 2-3 mins each side or until grill marks appear.

4 Toss cherry tomatoes with remaining olive oil, oregano and glaze. Season. Add chicken to tray. Bake 10-12 mins until tomatoes have blistered and chicken is cooked through.

5 Meanwhile, spray zucchini with olive oil. Chargrill plate 1-2 mins each side until grill marks appear. Repeat with sourdough slices. Rub all over with cut side of garlic clove.

6 PESTO In the bowl of a small food processor, pulse basil, cashews, parmesan, olive oil and lemon juice until well chopped and combined. Season.

7 Shred chicken. Serve sourdough topped with combined chicken, zucchini, tomatoes and bocconcini. Drizzle with pesto.

TIP Use the juice from the lemon in step 2 for the pesto. If preferred, use parsley or a combination of herbs and another nut, such as peanut or almonds for the pesto.