Green papaya salad with crystallised tamarind vinaigrette

Serves SERVES 4 Starters and mains

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Method

Put a dry cast-iron or other heavy pan over a high heat and bring it to the point of smoking. Add the beans and cook them, turning frequently, until they’re well charred on all sides but not burnt. Carefully transfer them to a medium bowl and toss them with the oil and season with coarse sea salt. Chill in the fridge for 10 minutes.

Working in batches if necessary, use a pestle and mortar to pound the papaya until it’s soft and releases some of its juice (you can also wrap the papaya in a tea towel and pound it with the back of a saucepan – you just want to break down the fibres). Place in a large bowl, add the coriander and beans and toss to combine.

Make the crystallised tamarind vinaigrette: in a small sauté pan, combine the oil and garlic and cook over a medium-high heat until lightly golden, 2-3 minutes. Transfer to a blender along with the 2 chopped chillies, the crystallised tamarind, sugar, ginger and fish sauce. Blend until smooth, then add the lime juice and blend until just combined. Season with coarse sea salt as needed. To serve, drizzle the vinaigrette over the papaya mixture and garnish with finely chopped chilli and the chopped, toasted cashews.