Cos Salad with Radishes, Fennel, 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


  • 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


  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

Cos Salad with Radishes, Fennel, Ham, and Grapefruit

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