Grilled papaya salad

I’d never believe I’d say this but I like papaya. Definitely the ones growing in our garden. And here’s a little summer treat to yourself if you’re up for a quick nice lunch or side dish.

INGREDIENTS

For the salad

Half a papaya, ripe but not too soft

About 200 gr of rucola

Half a cucumber

Sesame seeds

Pepper & salt

A bit of olive oil

For the dressing (which you do not want to replace with however nice that veganaise is you made. This one makes the salad)

Two tbsp of peanut butter or tahini

One tbsp of red vinegar

One tbsp of lime juice

One tbsp of agave

PREPARATION

Wash the rucola quickly.

Slice the papaya in pieces of about 5 cm x 1 cm

Choose one of these options:

• Either put the slices in a oven tin, sprinkle with peper and salt and some olive oil. Put in the oven (if it has a grill function) for about 15’ on full force, all the way, give it your all

• You can also choose to grill the papaya in a grill pan. Olive oil isn’t really necessary, but do use some salt and pepper. Oh, and did we say salty flakes would be great?

Cut the cucumber in whatever funny shape you want.

Spread the rucola in a bowl or on a platter. Decorate with the cucumber and the papaya.

Now, let’s make two minute dressing. Add all the dressing ingredients in a small mixing bowl or glass. Stir very well for about two minutes, until you get a consistent dressing. If it’s too thick, you can add a little oil. Tip: this will be easier with a spoon than a whisker, believe us. Pictures or it didn’t happen.

Decorate the salad with the dressing and sesame seeds. Other herbs that you can add are finely chopped mint or huatacay (should you happen to find that).

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