Starters & Light meals

Pawpaw and buffalo-mozzarella salad

By Abigail Donnelly
Easy
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Ingredients

Method
  • 1 ripe pawpaw
  • 1 x 250 g buffalo mozzarella
  • 1 T mint
  • 6 T red-wine vinegar
  • 3 t Dijon mustard
  • Granadilla pulp

Method

Ingredients

Peel the pawpaw and cut into thin wedges.
Tear the mozzarella into bite-sized pieces.
Make a dressing with mint, red-wine vinegar and mustard.
Serve pawpaw segments with torn buffalo mozzarella, finely sliced radish, a few sweet basil leaves, spoonfuls of granadilla pulp and a drizzle of mint dressing.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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