This looks like summer in a bowl and tastes fresh and zingy with the combination of papaya, lime juice and mint.
INGREDIENTS
1 small, firm but ripe papaya (you need 2 cups of diced papaya)
2 spring onions, thinly sliced
6 pepperdews, thinly sliced
1 clove garlic, crushed
1 tablespoon olive oil
finely grated zest and juice 1 large lime
½ teaspoon ground cumin
½ teaspoon smoked paprika
2 tablespoons chopped mint
sea salt and freshly ground pepper
METHOD
Put 1 cup of the diced papaya on a large plate and crush with a potato masher.
Scrape into a bowl with all the juice. Add all the remaining ingredients and season then transfer to a serving bowl. Serve with corn chips and blanched flat green beans. Makes about 1½ cups
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.