Dave's Pesto Chicken and Mediterranean Veg

Served alongside Homemade Coleslaw and Pasta Salad

This meal is perfect for the summer weather, parties and BBQ's. Below you'll find four separate recipes that will make this tasty meal below!


Recipes make - 4-5 portions


Mediterranean Vegetables

(Suitable for vegetarians)

Total cooking time - 55 minutes 


  • 3 Red Peppers
  • 3 Large Tomatoes
  • 150g of Cherry Tomatoes
  • 3 Corgettes
  • 100g of Button Mushrooms
  • 3 Red Onions
  • 4 Shallots
  • 2 Cloves of Garlic
  • 1 Tablespoon of Dried Italian Herb Seasoning 
  • 2 Tablespoons of Olive Oil
  • 100g of Tomato Passata
  • 1 Chicken/Vegetable Stock Cube 
  • Salt and Pepper to taste

Step 1 - Prepare your vegetables

To prepare the vegetables for the Mediterranean veg, start by cutting your onions into chunky segments and separating the layers slightly like in the picture below. Finely slice your shallots and garlic and set aside with the onions. Next, take your peppers and cut them into 3cm pieces, taking time to remove the seeds. Cut your large tomatoes into fairly large segments, these will cook down and make a lovely sauce. Then, simply cut your button mushrooms and cherry tomatoes in half, or if you're strapped for time, why not leave them whole!

Prepare your vegetables ready for cooking

After you have prepared the vegetables above, take your courgettes and cut 2 of them into 2cm chunky rounds to resemble the picture below on the left. Then take 1 courgette and slice vertically down the centre, like the image on the right. Then take a teaspoon and slide the spoon down the centre of the courgette to remove the softer, seedy part of the vegetable. Next, grate the courgette into fine slithers using the largest blade on the grater, so they resemble the picture further below. These will cook down and add extra flavour and depth to the dish. 

                  Sliced Courgettes             Courgette slithers

Courgette slithers and other veg

Step 2 - Start cooking the veg

Take a large sauce pan and add in the olive oil, then place on a medium heat on the hob. Once the oil has begun to heat up add the onions, shallots and garlic to the pan and cook for around 5 minutes until they have coloured slightly and season with a pinch of salt and pepper. 

Fry off the onions, shallots and garlic

Then add in the chunky rounds of courgette to the pan alongside with the dried Italian seasoning and stir, cooking for a further two minutes. 

Add the sliced courgette and seasoning

Next, take your red peppers and add them to the pan alongside the other vegetables. Stir to distribute the peppers and cook for around 3 minutes. 

Then add the peppers

Then, add in the cherry tomatoes and mushrooms, stir combine and cook for a further 4 minutes; stirring in regular intervals (The mushrooms can initially be cooked separately so the juices can be removed, if you so wish).

Add the tomatoes and mushrooms

Looks tasty doesn't it!!

close up of the vegetables

Lastly, add in the thin slithers of courgette and large segments of tomatoes and stir in. 

Add final vegetables to the pan

Step 3 - Oven cook 

Place the pan (if it's oven proof) into a preheated oven at 170°c for around 20 minutes with a lid or tin foil covering (or decant the contents into an oven proof dish and cover). Once the veg has began to cook down and soften take it out of the oven and add in the vegetable stock cube and tomato passata. Stir the vegetables and place back in the oven for a further 20 minutes. The veg should be soft and full of flavour, ready to be enjoyed!

Cook down then add tomato puree and stock

Pesto Chicken

Cooking time - 35 minutes


  • 750g-1kg of Chicken Thighs 
  • 50g of Green Pesto paste
  • Salt and Pepper to taste

Step 1 - Season the meat

Take your chicken thighs and season with a pinch of salt and ground black pepper. Then take your pesto and smother on the skin of the chicken thigh

Step 2 - Cook

Place the chicken thighs on a tray and into a preheated oven at 180°c and cook for around 30 - 35 minutes until the skin is golden and crispy and the meat is fully cooked throughout and the juices run clear. 

Season the chicken thighs with salt and ground black pepper

Simple Homemade Coleslaw 

(Suitable for vegetarians)


  • 1/2 a Large White Cabbage
  • 2 Red onions
  • 4 Large Carrots
  • 4-5 Tablespoons of Mayonnaise (guideline)
  • Salt and Ground Black Pepper to taste

Step 1 - Prepare the vegetables

Firstly, take your white cabbage (you can also use red cabbage) and cut in half. You can either dice the cabbage into small pieces for a finer coleslaw or cut it in to more chunkier slices for a more rustic coleslaw. Then take your red onion (again you could use white) and cut into fine slices or dice if prefered. Lastly, take the carrots and cut the top and the bottom off. Then finely grate using a grater. It's as simple as that!

Top tip: To avoid a hard piece of cabbage in the coleslaw, Dave advises you remove the root of the vegetable like in the picture below!

Remove Cabbage root

Step 2 - Add the Mayo

Now all that's left to do is add in the mayonnaise. Start off by adding two tablespoons of mayonnaise and stir into the sliced veg. Then keep adding a tablespoon full until all of the veg is thinly coated. Add a little salt and pepper to season. 

Add the mayonnaise to the veg

Step 3 - Serve

Homemade Coleslaw

Your coleslaw can now be kept in the fridge until your meal is ready. 

Pasta Salad

Cooking time - 10-12 minutes (Approx)


  • 200g of dried Fusilli Pasta 
  • 15g of fresh Basil leaves 
  • 40g of tinned Sweetcorn
  • 60g of Cherry Tomatoes 
  • 150g of tinned mixed salad Beans 
  • 1 Teaspoon of Olive oil to dress
  • 1 Tablespoon of balsamic vinegar to dress

Step 1 - Cook the pasta according to the pack instructions. Drain and refresh under cold water and re-drain. 

Step 2 - Whilst the pasta is cooling, slice your cherry tomatoes in half or quarters and shred the fresh basil leaves. Measure and drain both the mixed beans and tinned sweetcorn ready to mix into the pasta. 

Step 3 - Once your pasta has cooled, add in the sweetcorn, mixed beans, sliced tomatoes and shredded basil leaves. Mix gently with a spoon to combine all the ingredients evenly. Then add the olive oil and balsamic vinegar and toss so the pasta is evenly covered. 

Thank you for using Companion Dave's recipes, we hope you enjoyed cooking these summer dishes. Send us a picture of your dish and we'll feature it on our Social Media!

We will post a new recipe that has been created by an Emmaus South Wales Companion every month. We want to share and celebrate our Companion's skills and help you make delicious meals. The next recipe will be posted in March, so keep an eye out!

* Images taken for this recipe were taken whilst Companion Dave was cooking 20+ portions. Images do not represent quantities that should be expected when cooking this recipe.