TO DRINK: The hint of melon and citrus in Bosman Chenin Blanc 2008 reflects the papaya in the salad.
Prawn and papaya salad with honey dressing
Ingredients
- DRESSING
- 20ml (4 tsp) olive oil
- 10ml (2 tsp) honey
- 20ml (4 tsp) fresh coriander, chopped
- 20ml (4 tsp) lemon juice
- 20ml (4 tsp) papaya seeds
- Maldon sea salt, to taste
- 200g prawns, de-veined and cooked, tails intact
- 8 – 10 cherry tomatoes
- 4 spring onions, sliced
- 60g papaya, cubed
- 250ml (1 cup) baby salad leaves
- Melba toast, to serve
Instructions
1
To make the dressing, combine the oil, honey, coriander and lemon juice in a blender with the papaya seeds. Pulse until the seeds are roughly broken up and season with the salt.
2
To assemble the salad, toss the prawns, tomatoes, spring onions, papaya and leaves in a large bowl with the dressing. Serve on a plate with the Melba toast.
Notes
To make your own Melba toast, freeze a ciabatta loaf, slice thinly with a sharp knife and bake the slices in a hot oven until golden brown and crisp.
