Papaya salad with goat's cheese and brazil nut dressing

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This fresh papaya salad recipe is incredibly quick and easy to make, combining a fantastic array of flavours. The tropical papaya is mellowed by the creamy goat's cheese, while the rich Brazil nut dressing is spiked with a little acidity from fresh lime juice. This salad would be perfect as a side to a summer barbecue and can be served as one large platter as a colourful table centrepiece.

First published in 2016

Ingredients

Metric

Imperial

Papaya salad

Brazil nut and lime dressing

Method

1
Season the papaya slices with salt and pepper and set aside while making the dressing
2
Finely chop (or blitz briefly in a food processor) the Brazil nuts. Place in a bowl and stir through the lime juice. Slowly trickle in the olive oil, whisking continuously, until the dressing emulsifies. Season with salt and pepper to taste
3
To serve, arrange the salad leaves on serving plates with the papaya slices on top. Crumble over the goat's cheese and roughly chopped Brazil nuts, finishing with a generous drizzle of the dressing
  • 150g of mixed salad leaves
  • 200g of goat's cheese
  • 1 tbsp of Brazil nuts, roughly chopped
First published in 2016

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.

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