Papaya Carpaccio

Ingredients

• 200 g small ripe papaya (1 small ripe papaya)
• 0.5 organic lime
• 8 large mint leaves
• 3 cashew nuts

Instructions

1. 1.

   Halve the papaya lengthwise and remove the seeds with a teaspoon.

2. 2.

   Peel the papaya halves and slice the flesh into about 1 cm thick rounds.

3. 3.

   Rinse the lime hot, dry it, then peel the zest very thinly with a microplane and cut into fine julienne strips.

4. 4.

   Finely chop half of the lime zest strips.

5. 5.

   Squeeze the lime to extract juice and drizzle 1–2 teaspoons over the papaya slices.

6. 6.

   Wash the mint, shake off excess water, set aside a few leaves, finely chop the rest, then grind in a mortar with chopped lime zest and 1 teaspoon water into a fine paste.

7. 7.

   Chop the cashew nuts and stir them into the mint pesto.

8. 8.

   Arrange the papaya decoratively on a plate, spoon the pesto over it, and garnish with remaining mint leaves and lime julienne strips.