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Dinner with Rukmini
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Griddled Papaya with Tamarind, Chilli and Coconut
Introduction from Rukmini Iyer
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
Essential kit
You will need: a barbecue.
Method
Start by soaking your desiccated coconut in warm water for 15 minutes, then drain well. Mix with the chopped mint leaves and red chilli and set aside.
Meanwhile, mix the tamarind paste and olive oil together, and brush a little over the cut side of each papaya half.
Once your barbecue is good and hot, cook the papaya cut side up for 5 minutes, then flip and cook on the other side for 4–5 minutes, until it caramelises.
Serve the grilled papaya slices hot, with the remaining tamarind sauce and the coconut-chilli dip alongside.
Preview
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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
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