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Dinner with Rukmini
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Honey and Orange Griddled Papaya with Mint
Introduction from Rukmini Iyer
A simple and refreshing end to a barbecue, with a nice citrus kick. Serve with teaspoons, to scoop out the insides as with a kiwi fruit. I love the flavours you get from cooking half the citrus marinade on the barbecue, and leaving the rest as a fresh dressing to finish.
Ingredients
Essential kit
You will need: a barbecue.
Method
Mix the olive or coconut oil, honey, orange and lime juice and zest together, and brush half over the cut sides of the papaya. Reserve the remaining mixture, and set aside.
Once your barbecue is good and hot, cook the papaya cut side up for 5 minutes, then flip and cook for another 3–5 minutes, until the sugars caramelise.
Pour the dressing over the hot papaya quarters, and scatter over the fresh mint leaves before serving.
Note: To veganise, substitute maple syrup for the honey.
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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