Recipe collaboration with Nourishing Nosh
Serves 2
Ingredients
120g cooked chicken breast fillet, sliced
2 cups cubed papaya
1 Lebanese cucumber, cubes
½ (100g) Avocado, cubed
6 Kalamata Olives, deseeded, sliced
2 cups sliced baby coz lettuce leaves
Handful basil leaves
2 tablespoon roasted pepita seeds
Juice 1 lime
Drizzle best quality extra virgin olive oil
1 tablespoon dried Papaya seeds
Method
For the Papaya Seeds (make the day before or at least an hour prior to serving the salad).
Preheat the oven to 50oC. Slice the ripe papaya in half lengthways and scoop out the seeds. Remove any chunky pieces of papaya but keep some of the orange tendrils, they dry nicely too.
Line a baking tray with baking paper and spread the seeds evenly in a single layer onto the tray and transfer to the oven.
Set the timer for 20 minutes and turn with a spatula. Reset for 10. Repeat until they are dry. Store in a clean dry jar for several weeks.
For the salad
Prepare your salad ingredients as per the list above. Cut the avocado, cucumber and papaya into cubes. Pluck the basil and wash salad leaves.
Assemble the salad starting with the leaves, top with the other ingredients and top with lime juice, olive oil and the roasted pepitas and sweet and salty papaya seeds.
