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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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.