Papaya salad with goat's cheese and brazil nut dressing

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




Papaya salad

Brazil nut and lime dressing


Season the papaya slices with salt and pepper and set aside while making the dressing
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
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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