2 courgettes, cubed
6 tbsp of olive oil
50g of small vine-ripened tomatoes
8 asparagus spears, chopped into 2½cm pieces
8 chicken mini breast fillets
Salt and pepper
150g of couscous
1 jar of Sacla’ Classic Basil Pesto
250g of ricotta
Pre-heat the oven to 200°C. Put the courgettes on a baking tray and drizzle with two tablespoons of the olive oil until coated. Put in the oven and roast for 20 minutes, then add the tomatoes and asparagus along with another two tablespoons of oil. Roast for another ten minutes.
While the vegetables are cooking, season the chicken and fry with a little oil until the chicken is cooked through.
Cook the couscous according to the packet instructions and fluff up with a fork. Mix half of the pesto with two tablespoons of oil and stir through the couscous.
Top the couscous with the roasted vegetables, the chicken breasts and dollop on the ricotta and remaining pesto. Serve, scattered with basil.