Raw papaya, green mango salad with grilled calamari
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)
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.