By Mindy Woods
One of Thailand most famous hot-tangy salads that is delicate, refreshing and perfectly matched to our scorching Australian weather. I've adapted this recipe to a more than delicious meat free version.For anyone who has had the joy of eating this salad you will know its a salad you would happily devour time and time again. I've glammed up the dish by adding colourful baby heirloom tomatoes, every colour between glowing yellow to beautiful blush red and it really boosts the wow factor. Dont be afraid of green paw paw if you havent tried it before or if your not a fan of ripe paw paw, the experience, taste and texture is completely different. Green paw paw is very mild in flavour but fantastically textured. Prepared in this way, green paw paw takes on all the fiery flavours of this hot zingy dressing. Delicious on its own or as part of a shared meal, I love it with a crunchy roti on the side.
2 cloves of garlic, chopped
3 small red eshallots, chopped
1 long red chilli (or for the brave at heart 3 small red chillies)
1/2 Tbls sea salt
8 ripe heirloom tomatoes cut in half
2 cups lightly packed shredded green pawpaw
2 limes, juiced
1 Tbls coconut palm sugar
2 Tbls tamarind puree
1 cup fresh coriander leaves
1½ cup fresh mint leaves
2 heaped Tbls roasted peanuts, crushed and 1/2 lime to serve.
Using a mortar and pestle or mini food processor, pound (or pulse) the garlic, eshallots, chilli and half the tomatoes together. Add in salt, lime juice, palm sugar, tamarind and gently mix together to form a thick, rough paste. Adjust seasoning so that the dressing is equally sweet, sour and salty.
Combine mixture together with green paw paw, coriander and mint leaves.
Garnish with peanuts, and lime. Enjoy immediately.