Papaya Salad

Photo © Anne-Marie Minhall

It's been a very hot few days here in London Town.

The weather is due to break later but, right now, it's humid.

Something light & refreshing for my Saturday supper I think.

Whenever I've seen papaya, (or paw-paw as it's also called,) used in recipes on cooking programmes I've always thought how appealing it looks. Never bought one, never tasted one.

Time to take the plunge then ..

For Two

6 Radishes

3 Carrots Shaved With a Vegetable Peeler

2 Papaya (ripe)

Coriander

Basil

Mint

There's dressing as well ..

2 tsp Palm Sugar

1-1\2 tbsp Sherry Vinegar

1 Lime (ripe)

1 Lemongrass Stalk

2 tsp Fish Sauce

I know it looks like this might be a bit of a faff with plenty of ingredients but it's really not. I don't do faff.

Start with the dressing.

Into a bowl put the palm sugar & the sherry vinegar. Give the lime a roll between your hands or on the kitchen work surface before halving & squeezing the juice into the mix. Stir

On a wooden board, bash the lemongrass with something heavy like a rolling pin or a Sunday newspaper, before adding to the dressing together with the fish sauce, & let everything infuse for 30 minutes

Some iced water in another bowl. In go the radishes plus your shaved carrots for 20 minutes

Almost ready to eat now. Peel the papaya, cut in half & discard the seeds & fibres. Slice into thick pieces as you would an avocado & put into a mixing bowl & add a handful of the leaves of the coriander & the mint together with the basil.

Drain the radishes & slice them finely. Drain the carrots, pat them dry & toss them & the radishes with the papaya & herbs

Dressing time. Discard the lemongrass & pour it over the salad & gently toss

Photo © Anne-Marie Minhall

I really enjoyed eating this as the night grew cooler. 

Later in the evening Robert & I started talking about a trip away to Corfu.

AMM