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Cos Salad with Radishes, Fennel, Ham, and Grapefruit

Cos Salad with Radishes, Fennel, Parma Ham, and Grapefruit

Mmmm pesto and pasta – a match made in heaven! But don’t you need basil, pine nuts, and cheese to make pesto? No way! Today we are putting a spin on traditional pesto and using 100% plant-based ingredients. Deliciously peppery wild rocket, roasted cashews, and zesty lemon create a pesto that is lighter and fresher in taste, complementing perfectly with the richness of smoked chicken in this yummy pasta salad.

Serves 4

Ingredients

  • 250g wholemeal corkscrew pasta
  • 400g cold smoked Chicken
  • Rocket and Cashew Pesto
  • 100g packet of Krispkut™ Mediterranean Rocket
  • ½ cup roasted, salted cashews
  • 2 cloves garlic
  • Zest and juice of one lemon
  • ½ cup olive oil
  • ½ tsp salt
  • Cracked pepper
  • A handful of roasted salted cashews
  • Lemon wedges

Directions

  1. Make the dressing: whisk garlic paste, grapefruit juice, vinegar, and mustard. Add oil, whisking until creamy. Whisk in parsley and salt and pepper to taste.
  2. Make the salad: on a platter, toss arrange the cos, rocket, fennel, radishes, and dressing. Add parmesan, Parma ham, grapefruit, and dressing and toss gently.

Cos Salad with Radishes, Fennel, Parma Ham, and Grapefruit.


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