Papaya-Mozzarella Carpaccio

Ingredients

• 125 g mozzarella (9% fat)
• 400 g ripe papaya (1 ripe papaya)
• 1 large red mild chili pepper
• 2 sprigs basil (or mint)
• 2 tsp Rapeseed Oil
• 0.5 tsp chili oil
• Salt
• coarsely ground pepper
• 4 slices whole-grain baguette

Instructions

1. 1.

   Drain the mozzarella, halve it and slice into thin rounds.

2. 2.

   Peel the papaya, cut lengthwise and remove the dark seeds with a tablespoon. Slice the papaya halves crosswise into thin rounds.

3. 3.

   Rinse the chili pepper, cut lengthwise, deseed and wash. Pat dry and slice into very fine strips along its length.

4. 4.

   Wash and shake off the basil or mint, then pluck the leaves.

5. 5.

   Arrange the papaya and mozzarella slices on flat plates with the herb leaves and sprinkle with the chili strips.

6. 6.

   Whisk rapeseed oil with chili oil and a pinch of salt. Drizzle over the carpaccio. Sprinkle with pepper and serve immediately. Offer the bread alongside.