Serves 4
A brightly coloured cooling salad. Ideal served with any traditional curry dish.

You will need

1 green chilli, finely sliced
4 cloves of garlic, crushed
1 firm papino or half a paw-paw, cubed 2 cm x 2 cm
1 T (15 ml) brown sugar
2 T (30 ml) fish sauce
2 T (30 ml) lemon juice
1 t (5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
1 T (15 ml) Ina Paarman’s Coriander Pesto
12 cherry tomatoes, halved
fresh coriander


Mix the chilli, garlic and cubed papino. Dissolve the brown sugar in the fish sauce and lemon juice. Add the Lemon & Black Pepper Seasoning and Coriander Pesto. Mix to blend. Pour over the sambal and toss with the cherry tomatoes. Garnish with fresh coriander.