This fresh and tasty salad makes for a great light lunch.


  • 1 fresh papaw

  • 1 bulb fennel

  • 12 large green prawns, peeled

  • 1 tsp cumin 

  • 2 tbsp olive oil, plus 2 tsp extra for prawns

  • 2 tsp grain mustard

  • 1 tbsp lemon juice

  • 1/4 tsp honey

  • Salt & pepper


  • 1.

    Peel, deseed and slice papaw. Thinly slice the fennel, reserving fronds for garnish.

  • 2.

    Toss prawns with cumin, 2 tsp olive oil, and a pinch of salt and pepper.

  • 3.

    On the bbq or in a large skillet over medium-high heat, cook the prawns for 2 minutes, then turn and cook a further 1-2 minutes until opaque and cooked through.

  • 4.

    Whisk together mustard, lemon juice, honey and remaining olive oil to make a dressing. Season with salt and pepper to taste.

  • 5.

    Arrange fennel, papaw and warm prawns on a serving platter. Drizzle with dressing and serve immediately.


Exclusive recipe from Australia Papaya.

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