Prawn and papaya salad with honey dressing

January 17, 2016 (Last Updated: January 11, 2019)

TO DRINK: The hint of melon and citrus in Bosman Chenin Blanc 2008 reflects the papaya in the salad.

Print Recipe

Prawn and papaya salad with honey dressing

Serves: 2
Cooking Time: 10 mins

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.

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January 17, 2016 (Last Updated: January 11, 2019) By
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