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Papaya salad with mozzarella

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Ingredients for 2 servings:

  • 1 chili pepper(s), red
  • 2 tbsp lime juice
  • some salt
  • ½ tsp curry powder
  • 3 tbsp olive oil
  • 2 balls of mozzarella, 125 grams each
  • 1 papaya, ripe
  • ½ bunch basil
  • some pepper, coarsely ground

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

light fruity starter

Halve the chili pepper lengthwise, deseed, wash, and roughly chop. Mix the lime juice with the salt and curry powder, gradually whisking in the olive oil. Stir in the chili pieces and let the marinade sit for 20 minutes. Drain the mozzarella and slice it. Halve the papaya, deseed, peel, and slice each half crosswise. Wash the basil and pluck the leaves from the stems. Arrange the mozzarella and papaya slices on a plate like roof tiles, tucking the basil leaves between them. Pour the marinade over the slices and serve with some coarsely ground pepper. Serve with ciabatta or baguette, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Papaya salad with mozzarella