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