I became addicted to papaya salad whilst on holiday in Thailand. Traditional recipes contain a lot of sugar and when I arrived home I got to work creating my own, reduced sugar version. Give it a go:

Feeds: 6

Cooking time: N/A

Ingredients:

• 75 grams green beans
• 1 large unripe papaya, peeled, seeded and julienned
• 150 grams carrot, julienned
• 2-3 tomatoes, diced
• 2 tbsp good quality fish sauce (check the ingredients to make sure it isn’t full of nasties)
• 2 tbsp fresh coriander, chopped
• 2 tbsp rice malt syrup
• 1 tbsp fresh lime juice
• 1 clove garlic crushed
• Pinch of chilli flakes (or more if you like it spicy)
• 1 tbsp cashew pieces
• Spring onion, finely sliced

Method:

• Combine the raw, washed green beans, papaya, carrots and tomatoes in a bowl.
• In a separate bowl, mix the lime juice, rice malt syrup, crushed garlic, chilli, fish sauce and coriander.
• Pour this mixture over the green beans, papaya, carrot and tomatoes and mix well, toss through ½ of the cashews and the spring onion.
• Use the remaining cashews and spring onion to top the salad and serve.

Top tip: This is a great ‘left over’ salad. make too much and enjoy it for two days!