GREEN-PA­PAYA SALAD

Good Housekeeping (South Africa) - - YOUR KITCHEN -

Ac­tive Time 25 min­utes To­tal Time 25 min­utes Serves 6 1 ser­rano chilli or jalapeño, thinly sliced 3 tbsp un­sea­soned rice vine­gar 110g green beans, trimmed and cut into 5cm pieces ½ large green pa­paya (about 70g) or 3 un­ripe man­goes 1 large car­rot, peeled 1 cup bean sprouts 1 cup cherry to­ma­toes, halved ¼ cup fresh lime juice 2 tbsp brown sugar 1 tbsp fish sauce 1 large clove gar­lic, pressed ¼ cup small basil leaves chopped roasted peanuts, for serv­ing 1. In a small bowl, soak chilli in 2 tbsp rice vine­gar for 15 min­utes; drain. 2. In a pot of salted boil­ing wa­ter, cook beans un­til crisp-ten­der (2 min­utes). Trans­fer to a bowl of ice wa­ter; drain and pat dry. 3. Use a juli­enne peeler or food pro­ces­sor to shred pa­paya (or man­goes) and car­rot. Trans­fer to a large bowl along with bean sprouts, to­ma­toes and soaked chilli. 4. In a small bowl, whisk to­gether lime juice, brown sugar, fish sauce, gar­lic and re­main­ing 1 tbsp rice vine­gar. Toss with salad, then fold in basil. Serve topped with peanuts if de­sired. EACH SERV­ING About 310kJ, 0g fat (0g sat­u­rated), 3g pro­tein, 18g car­bo­hy­drate, 3g fi­bre.

salt ⅓ cup fresh bread­crumbs pome­gran­ate con­cen­trate (op­tional) 1. Rub pep­pers with 1 tbsp oil and place, cut-side down, on a foil-lined bak­ing tray. Grill un­til skin starts to blacken (8 to 10 min­utes). Im­me­di­ately trans­fer to a bowl; cover with cling­film and let it sit un­til ten­der (12 min­utes). 2. Peel pep­pers, chop roughly and pulse in a food pro­ces­sor with wal­nuts, le­mon juice, gar­lic, su­mac, cayenne pep­per, re­main­ing tbsp olive oil and ½ tsp salt un­til mostly smooth but still a bit chunky. Stir in bread­crumbs. 3. Trans­fer to a serv­ing bowl. Driz­zle with olive oil and pome­gran­ate con­cen­trate, if us­ing, and sprin­kle with ad­di­tional wal­nuts. Makes 2¾ cups. EACH SERV­ING About 420kJ, 8,5g fat (1g sat­u­rated), 2g pro­tein, 6g car­bo­hy­drate, 1g fi­bre.

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