Papaya and pickled carrot salad
1 tsp toasted sesame oil
2 tbsp lime juice
1 medium red papaya, peeled, seeded and thinly sliced
1 small raw papaya, peeled, seeded and thinly sliced
3 medium navel oranges, peeled and cut into bite-sizes pieces
A handful of fresh coriander
2 tsp toasted sesame seeds
For the pickled carrots
370g baby carrots
160ml rice vinegar
11/2 tbsp honey
1 tsp sea salt flakes
1 tbsp thinly sliced young ginger
2 fresh long red chillies, halved lengthways, seeds removed
To make pickled carrots, trim carrot tops, leaving 2cm intact.
Peel carrots and halve lengthways.
To make pickling liquid, combine vinegar, honey, salt and ginger in a small bowl.
Place carrots and chillies in a small glass or ceramic dish; add pickling liquid.
Carrot should be fully covered by pickling liquid.
Cover dish; refrigerate for 8 hours or overnight.
Drain carrot mixture over a jug; discard ginger, reserve pickling liquid. (Keep remaining pickling liquid in a glass jar in the fridge for upto 2 weeks. Add to salad dressings or drizzle over grilled fish.)
For the dressing, combine oil, juice and 2 tbsp of the reserved pickling liquid in a small jug or bowl.
Arrange both papayas, orange slices and pickled carrot mixture on a large plate.
Drizzle with dressing; sprinkle with coriander and sesame seeds.