Green papaya salad

Peel one medium green papaya.

Chop the papaya continuously, making lots of incisions, then slice down it to release rustic looking shreds; a slicing motion works better than a straight chop.

Roll the papaya round, chopping and slicing as you go; stop when the seeds start to peek through the centre.

Add the Thai basil, mint, ginger matchsticks, apple matchsticks and sliced cherry tomatoes.

Put the finely chopped garlic in a bowl with the finely chopped green and red chilies.

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

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

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

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