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
- 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
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.
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.
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.