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Green papaya and pomegranate salad with a chilli lime dressing

Inspired by Raymond Blanc’s travels to the Far East, this healthy, oil-free salad has a perfect balance of sweet, salty, sharp and herby flavours. To make a more substantial dish, you could add dried shrimps, crispy duck, grilled tiger prawns or stir-fried sliced chicken. Serves 4

For the dressing
1 red chilli, seeds and pith removed, finely chopped, preferably Snub nose variety
2 garlic cloves, finely chopped
2 limes, juice only
2 tbsp fish sauce
2 tsp grated palm sugar, or 4 tsp brown sugar
For the salad
150g/5½oz unripe green papaya, peeled, seeds removed, cut into 0.2cm/⅛in strips (use a grater)
150g/5½oz cucumber, seeds removed and sliced into thin strips
3 spring onions, sliced diagonally into 0.2cm/⅛in strips
small handful fresh coriander, roughly chopped, plus a few leaves reserved for garnish
small handful fresh mint or Vietnamese mint, roughly chopped, plus a few leaves reserved for garnish
40g/1½oz pomegranate seeds, pith removed, 20g/¾oz reserved for garnish
60g/2½oz unsalted peanuts, lightly toasted in a dry frying pan, 20g/¾oz reserved for garnish

For the dressing, mix all the ingredients together in a small bowl and set aside.

Place all the salad ingredients into a large bowl and mix in three tablespoons of the dressing. Season to taste with more lime juice, fish sauce or sugar – you are looking for an even balance of all the flavours.

To serve, arrange the salad in the centre of a large white plate and garnish with the reserved coriander, mint, pomegranate seeds and peanuts.

Tip

You could substitute an unripe, green mango for the papaya, or use any crunchy vegetable or fruit that can be cut into fine strips – try carrots, peppers, celeriac, courgettes, apples or firm pears.