Dazzling company: The Recipes

Crab and Papaya Salad

Serves 4

1 ripe papaya

1/2 medium cucumber

juice of 2 limes

1 tbs olive oil

1 tsp sugar

1 fresh red chilli. de-seeded and finely chopped

2.5cm-piece of fresh ginger, peeled and finely grated

salt and black pepper

2 spring onions, trimmed and sliced into thin rounds

2 stems of mint, leaves removed and chopped

400g cooked fresh crabmeat

2 baby gem lettuce

2 endive

lime wedges to serve

Halve the papaya and scoop out the seeds. Peel off the skin and chop the flesh into 1cm cubes. Peel the cucumber, slice lengthways into quarters, and cut away the seeded part. Dice to 1cm cubes. Place the lime juice, oil, sugar, chilli and ginger into a large bowl and stir to combine. Season with salt and pepper. Add the diced papaya and cucumber, spring onions, mint and crabmeat, and gently toss the ingredients together. Spoon tablespoons of the salad into the leaves of lettuce and endive. Serve with lime wedges.