Warm Pumpkin, Chicken, Halloumi and Spinach Salad With Coriander Pesto

14 Feb

I received my jar of David Bitton coriander pesto that I won in the competition and here’s my recipe that I used it in.

1/2 a large Jap or Butternut pumpkin peeled and cut into 2cm cubes

1/2 a large sweet potato peeled and cut into 2cm cubes

4 large cloves of garlic roughly chopped

1/2 a large Spanish onion cut into thick slices

Extra virgin olive oil

1/2 a lemon


125g halloumi cheese cut into strips

600g free range chicken breast cut into strips

2 tablespoons of pinenuts

1 bag of baby spinach leaves

1 jar of David Bitton coriander pesto

Place the pumpkin, sweet potato, onion and garlic in a baking tray. Sprinkle with a few pinches of salt, drizzle generously with extra virgin olive oil and squeeze over all the juice of the lemon. Slice the lemon skin into quarters and add to the baking tray. Toss the vegetables well to coat in the oil, salt and lemon juice and cover. Bake in the oven at 200ºc for 40mins or until the pumpkin and sweet potato are tender but not too soft or they will become mushy in the salad.

Dry roast the pine nuts in a fry pan until golden brown and set aside. Fry the halloumi until golden brown on both sides and set aside. Fry the chicken until golden brown and if it sticks to the pan add some chicken stock to moisten and allow the liquid to cook down so that the pan juices stick to the chicken adding colour and flavour. Set the chicken aside.

Wash the spinach leaves and set aside to drain and dry. To the cooked vegetables, add the chicken, pine nuts, halloumi and the entire jar of pesto and toss well. Add the spinach leaves and toss again making sure all the ingredients are coated evenly with the pesto and serve while warm.

Click here for more ideas on how to use the David Bitton coriander pesto.


2 Responses to “Warm Pumpkin, Chicken, Halloumi and Spinach Salad With Coriander Pesto”


  1. David Bitton Donates To ‘One Million Dollars = One Million Meals For OzHarvest’ Charity Auction « gourmetician - May 13, 2011

    […] you’ll find some recipes I put together using Bitton Coriander Pesto and Bitton Strawberry and Vanilla […]

  2. Thank You! By Jessica Fernandez | The Bitton Gourmet Blog - May 30, 2013

    […] you want to know how my journey at Bitton began, I won a jar of Coriander Pesto in a competition and the rest is history! Well the time has come for me to pursue my next adventure and I’d […]

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