Duck recipes
20 minutes, plus 30 minutes
Crispy tamarind and palm-sugar duck breasts served with oyster-dressed greens on a vermicelli plate
Green pawpaw and avo salad with a tamarind and lime dressing
4
Easy
20 minutesIngredients
- 1 pawpaw, halved
- 1 cucumber
- 1 x 120 g punnet king oyster mushrooms, sliced
- Baby leaves, for serving
- Juice of 2 limes
- 1 chilli sliced
- ½ cup soya sauce
- 2 T tamarind paste
- ½ cup rice-wine vinegar
- 1 T palm sugar
- ½ cup olive oil
- 2 ripe avocados, sliced
- 150 g mangetout, thinly sliced lengthways
Method
Using a grater or vegetable peeler, cut long, thin slivers of the pawpaw and cucumber and arrange in a large serving bowl.
Toss with the sliced mushrooms and baby leaves.
Whisk together the lime juice, chilli, soya sauce, tamarind paste, rice-wine vinegar, palm sugar and olive oil.
Drizzle the dressing over the salad and top with the avocado and mangetout slices before serving.