Papaya, Date and Macadamia Nut Salsa with Papaya Seed Dressing
Photography Becky Nunes.
Goes with: seafood, chicken, pork and lamb.
INGREDIENTS
Dressing
1 tablespoon seeds from a papaya
1/4 cup extra virgin olive oil
1 small shallot, very finely chopped
1 clove garlic, crushed
1/4 teaspoon dry English mustard
2 tablespoons white wine vinegar
1 tablespoon caster sugar
sea salt
Salsa
1 papaya, peeled and halved
4 fresh dates
1/4 cup roasted macadamias, roughly chopped
fresh mint
METHOD
Dressing: Place all the ingredients in a food processor and process until well blended. Once ground, the papaya seeds need to resemble ground black pepper. Season with sea salt.
Salsa: Cut the papaya into small chunks and place in a bowl. Stir through the dressing. Halve the dates and cut into long strips. Gently fold through the papaya along with the macadamias. Add the mint just before serving. Makes 2-3 cups of salsa depending on the size of the papaya.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.