Stuffed Papaya with Mackerel, Cucumber and Cherry Tomatoes

Ingredients

• 4 ripe small papayas
• 450 g mackerel fillet
• 0.25 salad cucumber
• 1 EL sesame oil
• 80 g cherry tomatoes (halved)
• 2 EL sweet chili sauce
• 2 EL almond flakes
• 1 lime (quartered)

Instructions

1. 1.

   Halve the papayas, remove seeds and loosen the flesh with a spoon, leaving about a 6 mm thick rim. Cut the fruit flesh into small pieces.

2. 2.

   Cut the mackerel fillets into small pieces. Peel the cucumber, cut it lengthwise, deseed and chop. Heat oil in a wok and stir‑fry the fish for 2 minutes, add cucumber and fry another minute. Add papaya flesh, tomatoes and chili sauce and cook one more minute. Fill the papaya halves with this mixture and sprinkle almonds on top.