Cucumber Papaya Cashew Salad
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- Serves: 6
- Preparation: 20
- Cooking: 10
- Ready: 30
A very glamorous recipe for entertaining, elegant as a starter.
For the salad
- 3 baby papayas
- 1 English cucumber
- 2 carrots
- 50 ml sesame seeds, lightly toasted
- ½ cup fresh coriander, chopped
- alfalfa sprouts to garnish
For the dressing
- 75 ml sesame seed oil
- 50 ml soy sauce
- 15 ml rice vinegar
For the cashew nut brittle (to garnish)
- 100 g cashew nuts
- 250 ml sugar
- 100 ml water
Add the sugar and water to a pot, stir gently over a medium heat to dissolve the sugar. Bring to the boil and cook until the sugar syrup is a pale golden colour. Pour over the cashew nuts laid out on a silicone sheet. Allow to set, then chop up in a food processor or with a sharp knife or a pestle and mortar.
Halve the papayas and scoop out the seeds with a teaspoon. Scoop a little of the flesh out into a bowl, leaving the skin and a layer of flesh in tact.
Take a vegetable peeler and peel the cucumber into ribbons, discard the watery middle bit. Use the same method for the carrots.
Toss together the carrots, cucumber, papaya, sesame seeds, coriander and dressing.
Fill the papaya cavities.
Garnish with alfalfa sprouts and chopped cashew nut brittle.
Recipe courtesy of Rozanne Stevens.
For cookbooks and healthy cookery courses, please visit www.rozannestevens.com, and follow Rozanne on Twitter @RozanneStevens.
“This is a very glamorous recipe for entertaining, elegant as a starter. The presentation is special, but not too difficult to achieve. The only challenging element is to make the cashew nut brittle. A top tip is to spread it out on a silicone sheet so that you can get it off! It is very moreish and adds a lovely touch to the recipe. Leftover cashew brittle can be served with after dinner coffee. If you haven’t polished it all off yourself!”