• 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

    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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