I know its autumn but I’m just not quite ready for warming soups and pumpkins. Maybe this is a vague attempt at clinging onto the summer; then so be it.
This salad brings into play the orange hues of the season but adds an exotic twist with its tropical main contender – the Papaya. This fruit has many health properties. Renowned as a digestive aid so fabulous for those needing an anti-oxidant fruit boost without all the acidity of common fruits such as apples and oranges.
Papayas contain an enzyme called papain that aids digestion; so much so in fact, historically it has been used as a meat tenderizer. Papaya is also high in fibre and water content, both of which help to prevent constipation and promote regularity and a healthy digestive tract.
To increase the soft properties of this fruit and for the purposes of this dish I halve the fruit, take out the seeds and grill on a low heat for around 20 minutes.
In the mean-time the filling can be made:
½ tin sweetcorn, drained
A chunk of feta cheese (approx. 20g)
3 cherry tomatoes (diced)
A small bunch of mint leaves, shredded
Squeeze of lime
Dash of olive oil
Teaspoon of pine nuts
Served on grated carrot and sprinkled with purple basil
Deliciously tasty and colourful, plus can be eaten on a 5:2 fasting day as comes in under 300 calories. I loathe the counting of calories however once we get used to visualising what makes up a wholesome and balanced meal we can drop the number game and focus on the food.