Papaya, leek and celery salad

Ingredients for 4 servings:

• 1 papaya, ripe (preferably a flight papaya), approx. 700 g in weight
• 300 g leek
• 350 g celery
• 6 tbsp lemon or lime juice
• 1 tbsp maple syrup or cranberry syrup
• 2 tbsp rapeseed oil
• Salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Total time approx. 35 minutes

unusual, but very tasty

Peel the papaya, remove the seeds, and place them on kitchen paper (you’ll need them later). Also remove the soft inner core of the papaya. Then cut the papaya into small cubes. Place them in a large bowl. Clean the leek and cut it into fine rings, about 2 mm wide. Blanch the leek rings in hot water, stir, and immediately place them in a sieve to drain. Press the connected white rings apart slightly to form individual white rings. Clean the celery stalks, remove any strings, and also cut it into thin slices. Add both vegetables to the papaya. Mix together a marinade of lemon/lime juice, syrup, salt, freshly ground pepper, and rapeseed oil and pour it over the salad. Mix gently and let it stand for about 15 minutes. Finally, if you like, sprinkle with the reserved papaya seeds. They have a slightly peppery flavor. The salad should be eaten soon. If left standing for too long, the leek will turn gray.