Recipe from Spring 2019 issue of True Natural Health
Provided by Tropical Fruit Direct of Queensland
1 medium red papaya – peeled, de-seeded, cut into chunks
3 Tbsp extra-virgin olive oil
2 Tbsp lemon juice
1 tsp seeded mustard
2 Tbsp vegetable oil
250 gm haloumi cheese, thickly sliced
1 small butter lettuce, washed
1 Lebanese cucumber
1 cup bean shoots
1/3 cup mint leaves
¼ cup slivered almonds, toasted
Cracked pepper to season
Blend ½ cup papaya with all dressing ingredients to form a smooth dressing.
Heat oil in a non-stick frypan over a medium heat, cook haloumi for 2 minutes on either side, or until golden. Drain on kitchen paper.
Arrange lettuce on four plates, top with haloumi, cucumber, bean sprouts, mint and remaining papaya chunks. Sprinkle with almonds and drizzle with dressing before serving. Season with cracked black pepper.