Red pesto chicken salad

Red pesto

• 85 g semi sun-dried tomatoes
• 25 g macadamia nuts (see Tips)
• 20 g olive oil
• 15 g Parmesan cheese (see Tips)
• 1 garlic clove
• 15 g roasted whole red pepper strips
• 1 tsp tomato paste
• 10 - 20 g fresh basil, leaves only
• 10 g pitted Kalamata olives (optional)
• 30 g Greek-style natural yoghurt (see Tips)
• 2 tsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp salt

Salad

• 500 g baby red potatoes, cut into thick slices (1 cm - see Tips)
• 500 - 700 g chicken breast fillet, cut into cubes (approx. 3 cm)
• 500 g water
• 60 g fresh baby spinach
• 20 g macadamia nuts, chopped, to serve