Raw papaya, green mango salad with grilled calamari

Prep 0 h : 30 m
Cook 0 h : 0 m


  • 1 small raw papaya, peeled and julienned

    1 green mango or green apple, cut into julienne

    2 tbsp thinly sliced mint, plus extra torn to serve

    8 small calamari, cleaned, tentacles reserved

    Grapeseed oil, for brushing

    Roasted chilli flakes and roasted sticky rice powder (optional)

    Honey-lime dressing

    Juice of 2 limes, or to taste

    1½ tbsp fish sauce

    1 tbsp honey


  • Bring a barbecue to high heat. Combine papaya, mango and mint in a bowl and refrigerate until required.

    For honey-lime dressing, whisk ingredients in a bowl, season to taste and set aside.

    Cut open calamari tubes and wipe clean with a clean damp cloth. Score inner sides in a cross-hatch pattern, cut into 6-8cm pieces, season to taste and brush with oil.

    Grill calamari scored-side down, turning once, until charred and just cooked (1-2 mins).

    Toss with apple salad and honey-lime dressing, scatter with mint, roasted chilli flakes and roasted sticky rice, if desired. Serve immediately.