Green papaya salad

Peel the green papaya.

Chop into the papaya continuously, making lots of incisions, using a slicing motion rather than a straight chop.

Slice down the papaya to shave off rustic shreds, rolling the papaya around and chopping as you go; stop when the seeds start to peek through the centre.

Add the Thai basil leaves, mint leaves and the ginger matchsticks.

Add the apple matchsticks, the sliced cherry tomatoes, the chopped garlic and the chopped green and red chilies.

Mix the lime juice, rice vinegar, maple syrup and soy sauce to combine.

Pour the dressing over the salad, mix and plate generously.

Toast the peanuts in a frying pan over medium heat four to five minutes.

Roughly crush the peanuts in a pestle and mortar and sprinkle them over the salad.