Vegan salad with sweet potato and green papaya
Tossed in a mild chili vinaigrette, this dish gets its crunch from toasted peanuts and pumpkin seeds
| PREP TIME | 15 m |
|---|---|
| COOK TIME | |
| SERVES | 2 |
130 gms papaya green (unripened)
100 gms sweet potato (orange)
2 tomato cherry red
2 prunes dried (seedless)
10 gms raisin golden
10 gms cranberry dry
10 gms pumpkin seeds (toasted)
10 gms peanuts skinless (toasted)
70 gms pears
5 gms coriander leaves
3 gms chives
7 gms banana shallots
3 gms garlic
5 gms galangal
5 gms lemongrass
1 gms red chili, thai
5 gms sugar white
7 ml lime juice
5 ml white vinegar
10 ml grapeseed oil
2 ml chili oil
2 gms salt fine
2 gms white pepper powder
1. Wash and sanitise all the vegetables.
2. Peel the papaya and the sweet potato, julienne them, using a mandoline and soak immediately in ice water.
3. Toast the nuts in a frying pan or roast it in the oven at 170 °C for 7 to 10 minutes, keep them aside with the dried fruits.
4. Finely chop the shallots, garlic, galangal, lemongrass, red chili, chives, and coriander leaves, transfer to a mixing bowl.
5. In a food processor, add the lime juice, vinegar, grapeseed oil, chili oil, salt, white sugar, blend well together until the sugar is dissolved, transfer to the mixing bowl adding it on top of the finely chopped vegetables, mix it using a rubber spatula or a whisk until all the ingredients are well combined.
6. Drain the papaya and the sweet potato from the ice water, transfer to a mixing bowl with the dry fruits and the toasted nuts, add the dressing and toss it well together.
7. For the plating, the best is to place the mixed ingredients in the middle of the plate, adding the garnishes on top, such as the cherry tomatoes halves, pears peeled and cut into wedges and the fresh coriander leaves.
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