Thai-style papaya and carrot salad

SERVES 6

1 small, firm papaya

2 large carrots bunch coriander, leaves picked

For the dressing

100g caster sugar

3tbsp fish sauce juice 2 small lemons

2 garlic cloves, peeled and coarsely chopped

1 bird’s eye chilli, deseeded and finely sliced (optional)

julienne peeler or spiraliser To make the dressing, dissolve the sugar in the fish sauce and lemon juice. Add the chopped garlic and chilli. Taste and season with a little sea salt if necessary.

Peel the papaya and carrots and shred lengthways using a julienne peeler. Pour over the dressing and scatter with coriander leaves to serve.

For a less sweet sauce, replace half the sugar with agave syrup.