A favourite recipe. I usually buy a papaya when they are cheap and leave it until is very ripe. Not good if the papaya is still green. INGREDIENTS: 1 red papaya, peeled and seeded 350g (2 cups) shredded roast chicken meat 40g baby spinach leaves or rocket and spinach leaves 1 Lebanese cucumber, thinly sliced 2 spring onions, finely sliced on the diagonal a handful of mint leaves 80g (1/2 cup) peanuts, roughly chopped 2 Tbsp Asian fried onions Dressing 1 Tbsp tamarind pulp 1 tsp soy sauce 2 tsp finely grated fresh ginger 1 Tbsp grated palm sugar 1/2 tsp ground cumin 1 large red chilli, seeded and finely chopped METHOD Mix the tamarind pulp with 3 Tbsp of water, then add the soy sauce, ginger, palm sugar, cumin and chilli. Stir until the sugar has dissolved. Add the chicken to the dressing and toss together. I usually get some chicken thighs or chicken breasts and fry them with some salt and pepper and a bit of olive oil. Have tried with leftover chi...