Name: Red papaya with sheep’s milk yoghurt
Yield: 4
Ingredients: 1 red papaya (about 1kg); Finely grated zest and juice of 1 lime, plus extra lime wedges to serve; Sheep's milk yoghurt and kithul treacle (see note) or maple syrup, to serve

The lime zest and treacle play up the tropical flavour of the papaya in this recipe. It’s a refreshing dish for spring, perfect for a sweet snack or dessert.

Ingredients

1 red papaya (about 1kg)

Finely grated zest and juice of 1 lime, plus extra lime wedges to serve

Sheep's milk yoghurt and kithul treacle (see note) or maple syrup, to serve

Method

1.Peel papaya, halve and discard seeds, then cut into thin wedges. Squeeze lime juice over wedges.

2.Top with yoghurt, drizzle with kithul treacle and sprinkle with lime zest to serve.

Use a good sheep’s yoghurt, such as Meredith Dairy. Kithul treacle, a sweet Sri Lankan palm syrup, is available from Sri Lankan grocers and online.
Notes

Hugh Wennerbom

Styling by Lucy Tweed

Ingredients

Method

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