Red Papaya and tempeh salad

Recipe collaboration with Nourish Anushka

Ingredients:

1/2 Ruby Rise Papaya, sliced

200g Tempeh, marinated

1 cup red cabbage, shredded

1 cup baby spinach leaves

1 small carrot, cut into matchsticks

¼ red onion, thinly sliced

½ cup fresh mint, roughly chopped

½ cup fresh coriander, roughly chopped

1 tsp sesame seeds

Dressing·

2 limes, juiced·

3 tbsp peanut butter·

2 tbsp tamari·

1 tbsp maple syrup·

¼ teaspoon chilli flakes

Method:

Cut tempeh into bite sized pieces. Fry over a medium heat for 3-4 minutes, turning on each side until browned. Then remove from pan and set aside.

In a small mixing bowl, combine lime juice, peanut butter, tamari, maple syrup and chilli flakes. Coat the tempeh with two tablespoons of the peanut dressing mixture.

Assemble salad in a large bowl or serving plate; add cabbage, baby spinach, carrot, onion, mint, coriander and tempeh. Top with Ruby Rise Papaya slices, drizzle with the dressing and add a sprinkle of sesame seeds.