Dinka's Cookbook

This is an excellent salad for a braai, and is also good eaten with an Indian curry.

Ingredients: Salad:

• salad leaves to line bowl
• 2 – 3 spring onions, chopped
• 3 – 4 tbl chopped dhania
• 1 small – medium papaya
• 2 red peppers, cut in stirps
• 1 – 2 avocados
• 1 tbl lime juice
• 3 – 4 tbl toasted pumpkin seeds (optional)

Ingredients: Dressing:

• juice of 1 lime
• 3 ml paprika
• 3 ml ground cumin
• 3 ml sugar
• 1 garlic clove, crushed
• 4 tbl oil (either extra virgin olive or vegetable)
• dash of white grape vinegar if necessary
• salt & freshly ground black pepper

Preparation:

• Peel avocado and cut flesh into dice. Toss in 1 tabespoon of lime juice to prevent discolouration. Peel, deseed and cut papaya flesh into dice.
• Combine all salad ingredients, except the pumpkin seeds.
• Whisk together all dressing ingredients, and carefully toss through the salad.
• Taste for seasoning, and add a dash of vinegar if the dressing does not have enough ‘bite’.
• Line a salad bowl with lettuce leaves, and turn the salad into the bowl. Sprinkle with the toasted pumpkin seeds, if using, just before serving. Do not make this salad more than an hour or two ahead of serving.

Serves 4 – 6.