This is a cool salad, perfect on a breezy Spring lunch. Prepared in a few minutes, it will take even less time to eat it.
1 ripe papaya, peeled and diced
2 small cooked beetroots, diced
1 courgette, peeled and cut into fine ribbons
a little sunflower oil
1 teaspoon capers
4 cocktail gherkins, finely sliced
2 tablespoon vinaigrette
a few basil leaves to decorate
salt and pepper
- Heat the oil in a wok and toss the courgette ribbons for a few minutes. Reserve.
- Line the bottom of sundae glasses with the beetroot dice, season.
- Add the papaya dice, the courgette ribbons, the gherkins and capers, season , drizzle with the vinaigrette and decorate with basil leaves.
Tip: To give the vinaigrette an extra lift, I use spicy olive oil in which small chilli are marinating, Maille mustard with seeds and red wine vinegar infused with shallots.