Recipe provided by Meat Free Monday
Papayas, or pawpaws as they are known in some parts of the world, are sweet, perfumed tropical fruits with deliciously soft flesh. This is an ideal dish for communal eating on a hot summer evening, with everyone tucking in using lettuce leaves as scoops.
garlic cloves, peeled
3–4 small fresh red or green chillies, chopped
2 yard-long beans or 20 French beans, chopped into 5cm lengths
175g fresh papaya, peeled, deseeded and finely chopped
1 tomato, cut into wedges
1 tablespoon granulated sugar
2 tablespoons lime juice
Little Gem lettuce leaves (to serve)
Pound the garlic in a large mortar, then add the chillies and pound again. Add the beans, breaking them up slightly, then tip into a bowl. Add the papaya to the bowl then lightly mash together, and then stir in the tomato and lightly mash again.
Add the sugar and lime juice, stirring well, then turn into a serving dish. Serve with Little Gem lettuce leaves, which can be used as a scoop for the mixture.
Meat Free Monday Cookbook. Foreword by Paul, Stella and Mary McCartney. Published by Kyle Books and distributed by Simon & Schuster.
Photography by Tara Fisher.