Papaya Sambal

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


  • 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.

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