• TO DRINK: The fragrant peachy flavour of an off-dry Viognier is a classic match with smoky flavours

    Smoked chicken and pawpaw salad with pistachio pesto

    Serves: 4
    Cooking Time: 10 mins


    • PESTO
    • 250ml (1 cup) fresh coriander
    • 250ml (1 cup) shelled pistachio nuts, dry roasted
    • 2 – 3 garlic cloves
    • 125ml (½ cup) extra virgin olive oil
    • zest and juice of 1 lime
    • 60ml (¼ cup) Parmesan, grated
    • salt and freshly ground black pepper, to taste
    • 4 smoked chicken breasts
    • 2 pawpaws, sliced
    • 20 large strawberries, washed and hulled
    • 100g micro greens or baby salad leaves
    • 2 limes, cut into wedges



    To make the pesto, whiz all the ingredients together in a food processor and season.


    Arrange the chicken and salad ingredients on plates or a platter, drizzle with the pesto and serve with the lime wedges.