Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Buy The Green Barbecue for the full recipe, and more great recipes from Rukmini Iyer
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Griddled Papaya with Tamarind, Chilli and Coconut
Introduction
I’ve been known to serve this as part of a lazy brunch outside – the papaya only gains in flavour from a short stint on the barbecue, and works so well with a sharp tamarind dressing and a good shake of coconut.
Ingredients
| desiccated coconut | |
| fresh mint leaves, finely chopped | |
| fresh red chilli, finely chopped | |
| tamarind paste, from a jar (not tamarind concentrate) | |
| olive or neutral oil | |
| just underripe papayas, halved, seeds removed |
Preview
This recipe is a preview
Buy The Green Barbecue for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Green Barbecue
A fresh perspective on meat-free summertime meals
With flavour-packed recipes for outdoor and indoor cooking
From hearty vegan burgers to vibrant, refreshing salads
