Paw Paw (Papaya) Salad

This recipe came from the Trident Hotel, Agra, India.
1 small ripe paw paw (papaya)
50 g peanuts or almonds
100 g green beans
1 red chili
garam masala or spices of choice
2 large tomatoes
small bunch flat leaf parsley
1 lime, zest and juice
Remove the seeds and peel, and julienne the paw paw.
Toast the nuts, remove the skin and crush.
Top and tail the green beans. Blanch them. Cut into long thin slices.
Blanch the tomatoes to remove the skins. Remove the seeds. Julienne the tomatoes.
Toss the paw paw, nuts, beans and tomato together.
Deseed the chili and chop. Chop half the bunch of parsley. Mix together with the spices and lime zest in the juice.
Pour over the paw paw salad.
Serve decorated with the remaining parsley leaves.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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